Description
Deliciously fluffy muffins packed with tart rhubarb and topped with a golden sugar crust, perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 1/2 cups rhubarb, chopped
- 2 tablespoons brown sugar, for topping
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and finishing with the flour mixture. Mix until just combined.
- Fold in the chopped rhubarb until evenly distributed.
- Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Sprinkle the brown sugar evenly over the tops of the muffins.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For best results, use fresh rhubarb and avoid overmixing the batter to keep the muffins fluffy.
- These muffins can be frozen for up to 3 months in an airtight container.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12
- Sodium: 150
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 3
- Cholesterol: 30
Keywords: rhubarb muffins, fluffy muffins, golden sugar crust, easy muffin recipe, baking with rhubarb