Description
Indulge in the delightful blend of sweet and tart with these Easy Rhubarb Muffins. Bursting with fresh rhubarb, these muffins are soft, fluffy, and perfect for breakfast or a snack. The vibrant pink pieces and golden tops make them not just delicious but visually appealing too. Perfect for busy mornings, this recipe requires minimal prep time, ensuring you can whip up a batch in no time. Enjoy them warm or share with friends—either way, they’re sure to impress!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 2 large eggs
- 1 cup milk (whole or alternative)
- ½ cup vegetable oil
- 2 cups fresh rhubarb, chopped
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, beat the eggs and mix in milk and vegetable oil until well combined.
- Pour the wet ingredients into the dry mixture; fold gently until just combined.
- Carefully incorporate the chopped rhubarb into the batter.
- Fill each muffin cup about three-quarters full and bake for 20-25 minutes or until golden brown.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg