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Rhubarb Muffins

Melanie Dueck
Rhubarb Muffins are fluffy, tender, and have just the right amount of sweetness which pairs beautifully with the tart rhubarb. These one bowl muffins are the perfect addition to breakfast or brunch this spring!
5 from 1 vote
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast
Cuisine American
Servings 14
Calories 235 kcal

Ingredients
  

For the Batter:

  • 2 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 cup buttermilk room temperature
  • 1/2 cup butter melted and cooled
  • 2 large eggs room temperature
  • 2 teaspoons vanilla
  • 1 1/2 cups rhubarb chopped
  • turbinado sugar or large sugar sprinkles, optional

For the Glaze:

  • 3/4 cup powdered sugar
  • 1-2 Tablespoon milk
  • 1/4 teaspoon vanilla extract

Instructions
 

For the Muffins:

  • Preheat oven to 425 degrees F. Line a muffin tin with paper liners. Lightly spray the wrappers with cooking spray.
  • In a large mixing bowl, whisk all dry ingredients together. Make a well in the middle by pushing the contents toward the edge of the bowl.
  • Add the buttermilk, melted butter, egg, and vanilla to the bowl. Mix until just combined. (It's okay if there are still a little clumps of flour.)
  • Reserve 1/4 cup rhubarb and fold the rest in until evenly dispersed.
  • Spoon a heaping 1/4 cup of batter into each liner. (A large ice cream trigger scoop works great. Batter will be almost to the top of the liner.) Press the remaining rhubarb into the top of the batter and then sprinkle some sugar on top.
  • Bake for 5 minutes. Turn oven to 350 degrees F and bake for 14-16 more minutes.
  • Let cool in pan for 5 minutes and then transfer to a cooling rack. Meanwhile, make the glaze.

For the Glaze:

  • In a small mixing bowl, mix together the powdered sugar, 1 tablespoon milk, and vanilla. Add more sugar to thicken or milk to thin until you achieved desired consistency.
  • Spoon glaze over the warm muffins.

Nutrition

Calories: 235kcalCarbohydrates: 37gProtein: 4gFat: 8gSaturated Fat: 5gCholesterol: 43mgSodium: 209mgPotassium: 137mgFiber: 1gSugar: 19gVitamin A: 278IUVitamin C: 1mgCalcium: 60mgIron: 1mg
Keyword Rhubarb Muffins
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