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.
Servings: 18 muffins
Calories: 208kcal
Equipment
- 2 large muffin tin I use a dark, heavy metal pan. If using a light pan, add a couple of minutes to the baking time.
- 18 reusable muffin inserts I like these silicone ones
- 18 paper muffin inserts I love these for a fancy bakery-style look
Ingredients
Muffin Batter
- 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
Lemon Glaze
- 75 grams powdered sugar
- ½ lemon juice only
Instructions
- Preheat oven to 390℉ (200℃) and line your muffin tin with paper or reusable cups.
- Cut rhubarb into ¼ inch thick (½ cm) slices.½ pound rhubarb
- Mix together butter, salt, vanilla and sugar until creamy.160 grams butter, 1 pinch sea salt, 1 teaspoon pure vanilla extract, 150 grams sugar
- Add eggs in one at a time.4 eggs
- Sift together flour and baking powder.360 grams flour, 16 grams baking powder
- Alternate between adding this and milk to the mixture.120 milliliters milk
- Leaving a few rhubarb pieces to add to the muffins before baking, fold the rhubarb pieces into the batter.
- Divide up the batter evenly between the 18 muffin liners using two large spoons.
- 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.
- While the muffins cool, whisk together the powdered sugar and lemon juice. Brush onto the muffins and enjoy with a cup of coffee.75 grams powdered sugar, ½ lemon
Video
Notes
Tips
- Prepping rhubarb. There is no need to peel the rhubarb. Simply trim the ends and slice.
- Baking times may vary depending on the type of muffin pan you use. I use a heavy-weight, dark metal pan. If you have a lighter colored pan or an aluminum baking pan, you may need to add a few minutes to your baking time. Bake until a toothpick comes out with a few crumbs on it.
- Cool muffins. Remove the muffins from the pan immediately after baking to keep them from continuing to bake and from drying out.
Nutrition
Calories: 208kcal | Carbohydrates: 29g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 78mg | Potassium: 178mg | Fiber: 1g | Sugar: 13g | Vitamin A: 300IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 1mg