Description

Indulge in the delightful blend of sweet and tart with these Easy Rhubarb Muffins. Bursting with juicy rhubarb pieces, each bite delivers a fluffy texture and a flavor explosion that will brighten any occasion. Perfect for breakfast or an afternoon snack, this simple recipe invites creativity in the kitchen, making it easy to tailor to your preferences. Enjoy the comfort of freshly baked muffins with minimal effort!

Ingredients

Scale

1 cup fresh rhubarb, chopped
1 ½ cups all-purpose flour
¾ cup granulated sugar
2 tsp baking powder
½ tsp salt
½ cup whole milk
2 large eggs
⅓ cup unsalted butter, melted

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Instructions

Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners.
In a bowl, combine flour, sugar, baking powder, and salt; whisk until lump-free.
In another bowl, whisk together milk, melted butter, and eggs until smooth.
Pour the wet mixture into the dry ingredients and fold gently until just combined. Add in chopped rhubarb.
Spoon batter into muffin tins, filling each about two-thirds full. Bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
Allow to cool slightly before enjoying warm.

Nutrition

Serving Size: 1 muffin (60g)
Calories: 170
Sugar: 8g
Sodium: 150mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg