Easy Rhubarb Muffins
If you’re on the hunt for a delightful springtime treat, look no further than these Easy Rhubarb Muffins. Bursting with the sweet and tart flavors of fresh rhubarb, these fluffy muffins are perfect for any occasion—be it a rushed weekday morning or a leisurely weekend brunch with friends. In just about 40 minutes, you can whip up a batch that’s sure to become a family favorite. The recipe is simple enough for even your little ones to lend a hand in the kitchen, making it a fun family activity. Once baked, enjoy them warm or share them with loved ones; either way, they’re bound to bring smiles all around.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes about 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 2 large eggs
- 1 cup milk (whole or alternative)
- ½ cup vegetable oil
- 2 cups fresh rhubarb, chopped
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, beat the eggs and mix in milk and vegetable oil until well combined.
- Pour the wet ingredients into the dry mixture and gently fold until just combined.
- Carefully fold in the chopped rhubarb until evenly distributed.
- Fill each muffin cup about three-quarters full with batter and bake for 20-25 minutes until golden brown.
- Allow muffins to cool slightly before serving.
Nutrition
- Serving Size: 1 muffin (85g)
- Calories: 220
- Sugar: 14g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Find it online: https://www.kitchenstorydaily.com/easy-rhubarb-muffins/