Bakery-Style Rhubarb Muffins
Tender, moist rhubarb muffins with the perfect balance of sweet and tart flavor, bakery-style results every time.
Print Pin Servings: 12 muffins
Calories: 210kcal
Cost: $6–$8
Equipment
- 1 12-cup muffin tin Standard size
- 12 Paper muffin liners Optional but recommended
- 2 Large mixing bowls One for dry, one for wet ingredients
- 1 Wire whisk For mixing dry ingredients
- 1 Rubber spatula For folding batter
- 1 set Measuring cups/spoons Accurate measuring
- 1 Kitchen scale Recommended for precision
- 1 Wire cooling rack For cooling
Ingredients
- 1 ½ cups Fresh rhubarb Diced
- 2 cups All-purpose flour
- ½ cup Granulated sugar
- ½ cup Brown sugar Packed
- ½ cup Unsalted butter Melted
- 2 large Eggs Room temperature
- 1 cup Buttermilk Room temperature
- 1 teaspoon Vanilla extract
- 1 ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1 teaspoon Lemon zest Optional
Instructions
- Preheat oven to 375°F, line muffin tin, dice rhubarb.
- Combine dry ingredients in bowl.
- Whisk wet ingredients in separate bowl.
- Gently fold wet into dry until just combined.
- Spoon batter into muffin cups ¾ full.
- Bake 18–22 minutes until golden, toothpick clean.
- Cool 5 minutes in pan, transfer to rack.
Notes
For extra crunch, sprinkle muffins with coarse sugar before baking. Rhubarb can be substituted with other tart fruits like cranberries.
Nutrition
Serving: 75g | Calories: 210kcal | Carbohydrates: 32g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 40mg | Sodium: 170mg | Potassium: 120mg | Fiber: 1g | Sugar: 18g | Vitamin A: 250IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 1mg