Description
These tender rhubarb muffins are a nostalgic bite of spring, just like Aunt Norma used to make. With a fluffy crumb, bursts of tart rhubarb, and a sweet brown sugar topping, they’re the perfect balance of tangy and sweet. Ideal for breakfast, snack time, or a cozy afternoon treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups rhubarb, chopped
- ¼ cup brown sugar, for topping
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and baking soda.
- In a separate bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Whisk until smooth.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
- Gently fold in the chopped rhubarb.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Sprinkle the tops with brown sugar for a sweet, crunchy finish.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Don’t Overmix: Once the wet and dry ingredients are combined, mix just until there are no streaks of flour left. Overmixing leads to dense muffins instead of soft, fluffy ones.
- Fresh or Frozen Rhubarb: Both work well! If using frozen rhubarb, thaw and drain it first to avoid excess moisture that could affect the batter consistency.
- Even Baking: Rotate your muffin tin halfway through baking if your oven has hot spots. This helps the muffins rise evenly and brown consistently on all sides.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal
- Sugar: 17g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: rhubarb muffins, rhubarb breakfast, Aunt Norma's rhubarb muffins, spring muffins, sweet rhubarb