Here’s a delicious Rhubarb Muffins recipe—sweet, tangy, and perfect for spring and summer! 🌸🧁✨
Rhubarb Muffins Recipe
Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 1 cup rhubarb, diced (fresh or frozen)
- ½ cup milk (or buttermilk)
- ⅓ cup vegetable oil (or melted butter)
- 1 large egg
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease it.
- In a large bowl, whisk together flour, brown sugar, granulated sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mix milk, oil, egg, and vanilla until smooth.
- Gently fold wet ingredients into dry ingredients until just combined (don’t overmix!).
- Stir in diced rhubarb.
- Fill muffin cups about ¾ full with batter.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for a few minutes, then enjoy warm or at room temperature!
Toppings & Variations:
🍯 Crumble Topping – Mix ¼ cup flour, 2 tbsp butter, and 2 tbsp sugar and sprinkle on top before baking.
🍓 Strawberry Rhubarb Muffins – Add ½ cup diced strawberries for extra sweetness!
🥥 Coconut Rhubarb Muffins – Mix in ¼ cup shredded coconut.
🥄 Gluten-Free Option – Use a 1:1 gluten-free flour blend.
Would you like a keto or vegan version too? 😊
