Tender Rhubarb Muffins
These tender rhubarb muffins are the perfect blend of sweet and tart, delivering a delightful treat for any time of day, with fresh chopped rhubarb and warm spices.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Creating a soft and airy base for your muffins.
- 3/4 cup packed light brown sugar Providing a rich, caramel-like sweetness.
- 2 teaspoons baking powder Lending a fluffy texture to each bite.
- 1/2 teaspoon baking soda Playing a vital role in leavening.
- 1/2 teaspoon fine salt Enhancing the flavors throughout.
- 1 teaspoon ground cinnamon Adding warmth and a hint of spice.
- 1/4 teaspoon ground ginger Imparting a quirky zing.
Wet Ingredients
- 2 large eggs At room temperature, contributing moisture and richness.
- 3/4 cup buttermilk Ensuring a tender crumb thanks to its acidity.
- 1/2 cup neutral oil Such as canola or avocado oil, for a moist consistency.
- 2 teaspoons vanilla extract For that comforting aroma and flavor.
Main Ingredients
- 2 cups fresh rhubarb Trimmed and finely chopped, offering a tangy punch.
- 2 tablespoons granulated sugar To sprinkle on top for that perfect finishing touch.
- 1/2 teaspoon ground cinnamon To further amplify the flavorful topping.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease the cups well.
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and ginger until evenly combined.
- In a separate medium bowl, whisk the eggs, buttermilk, oil, and vanilla until smooth.
- Toss the chopped rhubarb into the dry ingredients, ensuring the pieces are lightly coated with flour.
- Pour the wet ingredients into the dry ingredients and fold gently until no dry flour remains.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Stir the granulated sugar and cinnamon together in a small bowl, then sprinkle it over the muffin batter.
Baking
- Bake for 18-20 minutes, or until the tops spring back lightly when touched.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.
Notes
For the best results, ensure your buttermilk is at room temperature. Avoid overmixing to prevent dense muffins. Consider healthier alternatives like whole wheat flour or unsweetened applesauce.