Description
Aunt Norma’s Rhubarb Muffins are soft, moist, and filled with sweet-tart flavor. A nostalgic springtime treat made with fresh rhubarb and love.
Ingredients
1 ½ cups chopped rhubarb (fresh or thawed and drained)
2 cups all-purpose flour
1 cup granulated sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
2 large eggs
1 cup buttermilk (or 1 tbsp lemon juice + milk)
½ cup vegetable oil
1 tsp vanilla extract
Instructions
1. Preheat oven to 400°F (200°C). Line or grease muffin tin.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, beat eggs, then mix in buttermilk, oil, and vanilla.
4. Pour wet ingredients into dry and stir gently until just combined.
5. Fold in chopped rhubarb using a spatula.
6. Spoon batter into muffin cups, filling ¾ full.
7. Bake for 18–22 minutes or until a toothpick comes out clean.
8. Cool for 5 minutes in the pan, then transfer to a wire rack.
Notes
Don’t overmix the batter—this keeps muffins soft.
Use paper towels to dry thawed rhubarb.
Top with coarse sugar before baking for extra crunch.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 17g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg