Easy Rhubarb Muffins
Rhubarb muffins are easy to make and the perfect amount of sweet and tart. Perfect for breakfast, brunch, afternoon coffee and picnics. There is no need to peel or prep your rhubarb in any way.
- Prep time
- 15 min
- Cook time
- 18 min
- Yield
- 18 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ½ pound rhubarb (about 3 to 6 stalks, depending on thickness and length)
- 160 grams butter
- 1 pinch sea salt
- 1 teaspoon pure vanilla extract
- 150 grams sugar
- 4 eggs (large)
- 360 grams flour
- 16 grams baking powder
- 120 milliliters milk
- 75 grams powdered sugar
- ½ lemon (juice only)
Instructions
- 1
Preheat oven to 390℉ (200℃) and line your muffin tin with paper or reusable cups.
- 2
Cut rhubarb into ¼ inch thick (½ cm) slices.
- 3
Mix together butter, salt, vanilla and sugar until creamy.
- 4
Add eggs in one at a time.
- 5
Sift together flour and baking powder.
- 6
Alternate between adding this and milk to the mixture.
- 7
Leaving a few rhubarb pieces to add to the muffins before baking, fold the rhubarb pieces into the batter.
- 8
Divide up the batter evenly between the 18 muffin liners using two large spoons.
- 9
Bake for 18 to 20 minutes or until a toothpick comes out with a few crumbs on it. Remove from oven and pans immediately and transfer to a cooling rack. I use dark muffin pans. If using aluminum or other lighter weight metal pans, you may need to increase baking time by a couple of minutes.
- 10
While the muffins cool, whisk together the powdered sugar and lemon juice. Brush onto the muffins and enjoy with a cup of coffee.