Description

These tangy rhubarb muffins are moist, buttery, and perfectly spiced, making them an irresistible breakfast treat. Made with tangy buttermilk and sweet rhubarb, they are a crowd-pleaser for brunch or snack.

Ingredients

Scale

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup buttermilk
1/2 cup unsalted butter, melted
2 large eggs
1 1/2 cups chopped rhubarb
1/4 cup chopped walnuts (optional)
zest of 1 lemon

Instructions

Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl combine both sugars, melted butter, buttermilk, eggs, and lemon zest; mix until smooth.
Add the wet ingredients to the dry mixture and stir until just combined; fold in chopped rhubarb and walnuts.
Divide batter evenly among the muffin cups, filling each about 3/4 full.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Tip: For a sweeter muffin, increase sugar by 1/4 cup. Substitute half the all-purpose flour with whole wheat flour for a healthier twist. Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: B
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin (about 70g)
Calories: 210
Sugar: 18
Sodium: 180
Fat: 10
Saturated Fat: 6
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 28
Fiber: 2
Protein: 5
Cholesterol: 45

Keywords: muffins, rhubarb, buttermilk, breakfast, baked goods