Rhubarb Muffins
Easy rhubarb muffin recipe for a breakfast twist on rhubarb season.
Ingredients
- 2 cups flour
- 3/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon optional
- 1 cup buttermilk
- 1/3 cup melted butter
- 1 egg
- 1 1/2 tsp vanilla extract
- 1 1/2 cups chopped rhubarb
Instructions
- Preheat oven to 375. Line muffin tin with liners or grease muffin tin.
- Mix flour, sugar, baking powder, baking soda, salt and cinnamon.
- In a separate bowl, combine buttermilk, butter, egg and vanilla.
- Add the wet mixture to the dry mixture and stir until just combined.
- Gently fold in the rhubarb. Do not overmix.
- Fill muffin cups 3/4 full. Sprinkle with turbinado sugar for crunchy topping, if desired.
- Bake for 18-22 minutes or until toothpick inserted in center comes out clean.
- Let cool in muffin tin for 5 minutes before transferring to wire rack.
- Enjoy!