muffins are a delightful mix of tart rhubarb and sweet batter, perfect for a cozy breakfast or snack. Easy to make and bursting with flavor, they’ll quickly become a favorite in your kitchen.
Prep Time20 min
Cook Time25 min
Total Time45 min
Difficulty
Medium
Helpful Cooking Tips
Use fresh rhubarb for the best flavor and texture.
Don’t overmix the batter to keep the muffins tender.
Check for doneness by inserting a toothpick in the center; it should come out clean.
Ingredients
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Why This Dish Is Hard To Resist
These muffins offer a perfect balance of tart and sweet with every bite. The rhubarb adds a refreshing twist that feels both comforting and unique. They are moist, flavorful, and great for breakfast or a snack.
Step 1
Gently heat your oven to 350°F (175°C). Prepare a muffin tin by either greasing the cups or lining them with paper liners. In a medium bowl, mix together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Then, fold in the rhubarb and raisins so they’re evenly coated with the flour mixture.
Step 2
In a larger bowl, whisk the buttermilk, brown sugar, melted butter, and egg until everything is combined. Gently stir the dry ingredients into the wet mixture, being careful not to overmix—just combine until everything is moistened.
Step 3
Spoon the batter evenly into your prepared muffin cups. Pop them in the oven and bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack. They’re delicious served warm or at room temperature.
81
people cooked this recipe
ByMichael Davis
Michael enjoys creating straightforward meals that are easy to prepare at home.
Serving Guide
Enjoy these muffins warm with a pat of butter or a drizzle of honey. They also pair nicely with a cup of tea or coffee. For a special treat, serve them alongside some fresh fruit or yogurt.
Proper Storage Tips
Store muffins in an airtight container at room temperature for up to two days. For longer storage, freeze them in a sealed bag and thaw at room temperature before eating. Avoid refrigeration to keep them from drying out.
Frequently Asked Questions
Can I use frozen rhubarb instead of fresh?
Yes, just thaw and drain the frozen rhubarb well before dicing and adding to the batter.
How do I prevent the muffins from sticking to the pan?
Grease the muffin tin well or use paper liners for easy removal.
Can I substitute buttermilk with something else?
You can use regular milk mixed with a tablespoon of lemon juice or vinegar as a buttermilk substitute.
What if I don’t have nutmeg?
Nutmeg is optional, so you can simply leave it out without affecting the recipe much.
How can I tell when the muffins are done baking?
Insert a toothpick into the center; it should come out clean or with a few moist crumbs.
Can I add raisins to the batter?
Yes, folding raisins in with the rhubarb and dry ingredients works well.
Should I overmix the batter?
No, mix just until the ingredients are combined to keep the muffins tender.
How long do the muffins stay fresh?
Store them in an airtight container at room temperature for up to 2 days.
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Breakfast
Lunch
Dinner
Snacks
Meals
Drinks
Vegan
