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Rhubarb Muffins

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These Rhubarb Muffins are soft, moist, and just the right mix of sweet and tangy. With chunks of fresh rhubarb in every bite and a hint of cinnamon, they make a perfect spring breakfast, snack, or on-the-go treat. They’re easy to make and freeze beautifully!

Ingredients

Scale

  • 2 cups all-purpose flour

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1 tsp ground cinnamon

  • 1/2 cup unsalted butter, melted and slightly cooled

  • 3/4 cup granulated sugar

  • 2 large eggs

  • 1 tsp vanilla extract

  • 1 cup sour cream or plain yogurt

  • 1 1/2 cups chopped fresh rhubarb

Optional Topping:

  • 2 tbsp granulated sugar

  • 1/2 tsp cinnamon

Instructions

  1. Preheat Oven:
    Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.

  2. Mix Dry Ingredients:
    In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.

  3. Mix Wet Ingredients:
    In another bowl, whisk together melted butter, sugar, eggs, vanilla, and sour cream until smooth.

  4. Combine and Fold in Rhubarb:
    Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the chopped rhubarb.

  5. Scoop and Top:
    Divide the batter evenly between the 12 muffin cups. Mix the optional topping and sprinkle over each muffin, if using.

  6. Bake:
    Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

  7. Cool:
    Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

 

Notes

  • These muffins freeze well for up to 3 months.

  • You can swap half the rhubarb with chopped strawberries for a fun variation.

 

  • For a dairy-free version, use plant-based yogurt and melted coconut oil or vegan butter.

Find it online: https://ukfinda.com/rhubarb-muffins/