Description
Soft, Tangy & Perfect for Spring
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1 cup sourdough starter
- 1/2 cup buttermilk
- 2 eggs
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 1 cup rhubarb, chopped
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with cooking spray.
- In a large bowl, whisk together the flour, baking soda, baking powder, and salt.
- In another bowl, mix the sugar, sourdough starter, buttermilk, eggs, melted butter, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined — do not overmix.
- Fold in the chopped rhubarb.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.
- Feel free to add nuts or spices like cinnamon for added flavor.
- Prep Time: 15
- Cook Time: 25
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: Sourdough Rhubarb Muffins, tangy muffins, spring muffins, homemade muffins, easy rhubarb muffin recipe