Rhubarb, with its tart flavor and vibrant color, is a delightful ingredient that adds a unique twist to classic baked goods. Among the many delicious creations that feature rhubarb, Rhubarb Muffins stand out as a delightful treat that perfectly balances sweetness and tanginess. These muffins are not only a wonderful way to use up this seasonal vegetable but also a delightful way to start your day. Join us as we explore the world of Rhubarb Muffins and discover how this humble ingredient can elevate your baking game.
Rhubarb Muffins Recipe
Equipment
- Standard Muffin Pan
- Paper Muffin Liners
- 12-cup muffin tin
- Silicone spatula
- Whisk
- Cooling Racks
- Ice Cream Scoop
Ingredients
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 cups whole milk
- 2 tsp vanilla extract
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 3/4 cups all purpose flour
- 2 cups rhubarb thinly sliced
- 1/4 cup all purpose flour
- 2 Tbsp granulated sugar
- 1 Tbsp unsalted butter at room temperature
Instructions
- Turn the oven on to 350 degrees Fahrenheit and line a 12-cup muffin tin with paper liners.
- First, make the streusel by combining all the ingredients and rubbing them together with your fingers until the butter is integrated and the mixture takes on a crumbly, dry feel. Put aside.
- Mix the oil, sugar, eggs, milk, and vanilla extract in a sizable mixing basin.
- Then, add the baking soda, baking powder, and salt, whisking thoroughly to ensure everything is combined equally.
- Fold in the diced rhubarb gently after whisking in the flour.
- After dividing the batter equally among the 12 muffin cups, top each muffin with an equal amount of streusel.
- Serve warm with butter after baking for 23 to 25 minutes!
Notes
- These muffins can be stored for roughly three days at room temperature in an airtight container.
- These muffins can be frozen for up to three months in an airtight container or freezer bag.
- Warm up any leftover muffin in the microwave for ten to fifteen seconds. It appears to have just emerged from the oven!
Nutrition Facts
| Nutrition | Value |
|---|---|
| Calories | 309 kcal |
| Carbohydrates | 45g |
| Protein | 5g |
| Fat | 12g |
| Saturated Fat | 9g |
| Sodium | 168 mg |
| Iron | 2mg |
| Calcium | 90mg |
| Vitamin A | 139IU |
| Potassium | 211mg |
How Long Does It Take for Muffins to Cool?
To prevent them from crumbling, let them cool down a little in the pan before taking them out. That being stated, you should only cook them for five minutes or less in the pan. If you leave them any longer, there’s a chance they will get mushy as they cool.
How Long Can You Freeze Muffins?
Muffins keep well in the freezer for up to three months. Muffins can be warmed in the microwave or regular oven according to the instructions below, or they can be fully thawed at room temperature: Place the unwrapped muffin on a plate, paper towel, or napkin that is safe to use in the microwave.
