Classic Rhubarb Muffins

Name: Classic Rhubarb Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 muffins
Cuisine: Canadian
Ingredients: 1 1/2 cup all-purpose flour (spooned and levelled); 1 cup granulated sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup buttermilk; 1/3 cup vegetable oil; 1 teaspoon vanilla extract; 1 large egg; 1 1/2 cup rhubarb (chopped)

40 min 12 muffins Easy

All Recipes

Indulge in these tangy and moist rhubarb muffins, a family recipe cherished for generations. Perfect for breakfast or a sweet snack.

Prep

15 min

Cook

25 min

Total

40 min

Servings

Difficulty

Easy

Aunt Norma's rhubarb muffins are a delightful treat that brings back memories of family gatherings and cozy kitchen moments. These muffins combine the tartness of rhubarb with a moist, tender crumb, making them a perfect choice for breakfast or an afternoon snack. What sets this recipe apart is the balance between the tangy rhubarb and the sweet muffin base, creating a harmony of flavours that is both comforting and refreshing. Whether you're a rhubarb enthusiast or trying it for the first time, these muffins will surely become a staple in your baking repertoire.

Ingredients

Servings

For the muffins

Instructions

Preheat oven

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.

Mix dry ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.

Combine wet ingredients

In a separate bowl, mix the buttermilk, vegetable oil, vanilla extract, and egg until well combined.

Prepare batter

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

Pro tip: Overmixing can result in tough muffins.

Add rhubarb

Gently fold in the chopped rhubarb until evenly distributed throughout the batter.

Pro tip: Using fresh rhubarb gives the best results.

Fill muffin tin

Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.

Bake muffins

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the centre comes out clean.

Cool muffins

Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Pro tip: Cooling on a wire rack prevents the muffins from becoming soggy.

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Tips & Tricks

Use fresh rhubarb for the best flavour and texture.
Don't overmix the batter to avoid tough muffins.
Line your muffin tin for easy removal and cleanup.

Serving Suggestions

Serve these rhubarb muffins warm with a pat of butter for a comforting treat. They pair wonderfully with a hot cup of coffee or tea. To make ahead, bake the muffins and allow them to cool completely before storing them in an airtight container. They will keep well for up to three days at room temperature or can be frozen for up to three months.