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rhubarb muffins copycat Recipe

Rhubarb Muffins Recipe

When you think of rhubarb muffins, consider what will enhance your experience. These delightful treats go well with so many accompaniments
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 24
Calories 133 kcal

Equipment

  • Oven
  • Muffin tin

Ingredients
  

  • 1 large egg
  • 2¾ cups all-purpose flour
  • 1 teaspoon pure vanilla extract
  • ¾ cup packed light brown sugar
  • ½ cup melted unsalted butter
  • 3 cups chopped fresh rhubarb
  • 1 cup buttermilk preferably at room temperature
  • 1 teaspoon baking soda
  • ¾ cup granulated sugar

Instructions
 

Step 1: Preheat the Oven

  • Begin by preheating your oven to 350°F (175°C). This ensures that your muffins will bake evenly right from the start.

Step 2: Prepare Your Muffin Pan

  • Grease your muffin pan or line it with paper liners. This will prevent the muffins from sticking and make for easier cleanup.

Step 3: Mix Dry Ingredients

  • In a large mixing bowl, sift together the all-purpose flour, baking soda, brown sugar, and granulated sugar. This helps to aerate the flour and ensures everything combines thoroughly.

Step 4: Combine Wet Ingredients

  • In another bowl, whisk together the egg, melted unsalted butter, buttermilk, and pure vanilla extract. Make sure the butter is not too hot; you want to avoid scrambling the egg.

Step 5: Combine Wet and Dry Mixtures

  • Slowly pour the wet mixture into the dry ingredients, stirring gently. Mix until just combined. Over-mixing can lead to dense muffins, so be careful not to overdo it!

Step 6: Fold in the Rhubarb

  • Gently fold in the chopped fresh rhubarb. This is where the magic happens—each piece brings its unique tang to the mix.

Step 7: Fill Muffin Pan

  • Spoon the batter evenly into the prepared muffin cups. Fill them about two-thirds of the way full for the best rise.

Step 8: Bake

  • Place the muffin pan in the preheated oven and bake for about 20-25 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will fill with an enticing aroma as they bake!

Step 9: Cool

  • Once baked, remove the muffins from the oven and let them cool in the pan for a few minutes. Then, transfer them to a wire rack to cool completely.

Notes

  • Use Fresh Rhubarb: Fresh produce delivers the best flavor. If you're using frozen rhubarb, make sure it's thawed and drained.
  • Room Temperature Ingredients: Having your buttermilk and egg at room temperature ensures even mixing and better texture.
  • Experiment with Spices: Consider adding cinnamon or nutmeg for an extra layer of flavor.
  • Check for Doneness Early: Ovens can vary. Start checking your muffins at 18 minutes to avoid overbaking.
  • Don't Overmix: The key to fluffy muffins is to mix until just combined.

Nutrition

Serving: 65gCalories: 133kcalCarbohydrates: 24gProtein: 2gFat: 3.2gSaturated Fat: 1.8gCholesterol: 14mgSodium: 24mgFiber: 1gSugar: 12g
Keyword Rhubarb Muffins Recipe
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