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Rhubarb Muffins

Delightful muffins that combine the tangy taste of rhubarb with the sweet notes of traditional muffins, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 0.5 cups sugar Granulated
  • 0.5 cups brown sugar Packed
  • 0.5 teaspoons baking soda
  • 1 teaspoon baking powder
  • 0.5 teaspoons salt
  • 0.5 teaspoons cinnamon
Wet Ingredients
  • 0.5 cups vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cups milk
  • 1 cup chopped rhubarb

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Prepare your muffin tin with liners or a light grease.
  2. In a large bowl, whisk together the flour, sugar, brown sugar, baking soda, baking powder, salt, and cinnamon.
  3. In a separate bowl, mix the vegetable oil, eggs, vanilla extract, and milk until smooth.
  4. Pour the wet ingredients into the dry mixture and stir gently until just combined, being careful not to overmix.
  5. Fold in the chopped rhubarb gently.
  6. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
Baking
  1. Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow them to cool slightly in the tin before transferring to a wire rack to cool completely.

Notes

These muffins are versatile; try adding nuts, chocolate chips, or spices to customize them to your taste.