Rhubarb Muffins
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Rhubarb Muffins
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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!
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Ingredients
For the Batter:
- 2 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- 1 cup buttermilk room temperature
- ½ cup melted butter melted and cooled
- 2 large eggs room temperature
- 2 teaspoons vanilla
- 1 ½ cups chopped rhubarb
- turbinado sugar or large sugar sprinkles, optional
For the Glaze:
- ¾ cup powdered sugar
- 1-2 tablespoons milk
- ¼ teaspoon vanilla extract
Instructions
For the Muffins:
- Preheat the oven to 425 degrees Fahrenheit. Line a muffin tin with paper liners and lightly spray the wrappers with cooking spray.
- In a large mixing bowl, whisk 2 ½ cups all-purpose flour, ¾ cup granulated sugar, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and ¼ teaspoon cinnamontogether. Make a well in the middle by pushing the contents toward the edge of the bowl.
- Add 1 cup buttermilk, ½ cup melted butter, 2 large eggs, and 2 teaspoons vanilla to the bowl. Mix until just combined. (It's okay if there are still a little clumps of flour.)
- Reserve ¼ cup of the 1 ½ cups chopped rhubarb and fold the rest in until evenly dispersed.
- Spoon a heaping ¼ cup of batter into each liner. (A large ice cream trigger scoop works great. The batter will be almost to the top of the liner.) Press the remaining rhubarb into the top of the batter and then sprinkle some turbinado sugar on top.
- Bake for 5 minutes. Turn the oven to 350 degrees Fahrenheit and bake for 14-16 more minutes. Let cool in the 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 ¾ cup powdered sugar, 1-2 tablespoons milk, and ¼ teaspoon vanilla extract. Add more sugar to thicken or milk to thin until you achieve the desired consistency.
- Spoon glaze over the warm muffins.
Nutrition Information
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Calories
228kcal
(11%)
Carbohydrates
35g
(12%)
Protein
4g
(8%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
43mg
(14%)
Sodium
248mg
(10%)
Potassium
61mg
(2%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
267IU
(5%)
Vitamin C
0.001mg
(0%)
Calcium
56mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 14muffins
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Calories | 228kcal | 11% |
| Carbohydrates | 35g | 12% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 43mg | 14% |
| Sodium | 248mg | 10% |
| Potassium | 61mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 267IU | 5% |
| Vitamin C | 0.001mg | 0% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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