Delicious Rhubarb Muffins Recipe You’ll Crave Daily
This rhubarb muffins recipe combines tart rhubarb with sweet ingredients for a delightful treat that's easy to make and loved by all.
Equipment
- Muffin tin
- Mixing bowls
- Whisk
- Cooling rack
Ingredients
For the Batter
- 1 cup Butter melted but not too hot
- 2 cups All-purpose flour creates the perfect structure
- 1 teaspoon Baking soda helps muffins rise
- 1 teaspoon Baking powder adds extra lift
- 1/2 teaspoon Salt enhances flavor
- 1/3 cup Honey natural sweetness
- 1/2 cup Sugar balances tartness of rhubarb
- 1 large Egg binds ingredients together
- 1 teaspoon Vanilla extract optional, adds flavor
- 1 cup Sour cream keeps muffins moist
- 2 cups Finely chopped rhubarb ensure it's fresh
- 1/2 cup Chopped nuts optional, walnuts or pecans
Instructions
How to Make Rhubarb Muffins
- Preheat the oven to 375°F. Grease a muffin tin with butter or spray oil.
- Melt the butter and allow it to cool slightly.
- Combine the dry ingredients: flour, baking soda, baking powder, and salt.
- Whisk together the wet ingredients: honey, sugar, egg, sour cream, and melted butter.
- Mix the wet and dry ingredients gently, being careful not to over-mix.
- Fold in the chopped rhubarb and optional nuts.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 20 to 25 minutes and check for doneness with a toothpick.
- Cool the muffins on a wire rack for 5 minutes before removing from the tin.
Notes
Optional: Sprinkle a bit of cinnamon sugar on top before baking for added sweetness.