Description
Indulge in the delightful taste of homemade rhubarb muffins that perfectly balance sweet and tart flavors. These easy-to-make muffins are soft, fluffy, and bursting with fresh rhubarb goodness. Ideal for breakfast or an afternoon snack, they bring a touch of spring to your table. Enjoy them warm with a cup of tea or coffee and savor the comforting aroma that fills your kitchen.
Ingredients
Scale
- 1 cup fresh rhubarb, diced
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 tsp baking powder
- ¼ tsp salt
- 1 large egg
- ½ cup milk (dairy or plant-based)
- ⅓ cup vegetable oil
Instructions
- Preheat your oven to 375°F (190°C) and prepare a muffin tin with liners.
- Chop the fresh rhubarb into small pieces.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, beat the egg and mix in milk and vegetable oil until smooth.
- Combine wet ingredients into dry ingredients gently; do not overmix.
- Fold in the chopped rhubarb until evenly distributed.
- Fill muffin cups two-thirds full with batter and bake for 20-25 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg