Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup milk or buttermilk
- 1/2 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped fresh or frozen rhubarb
- 1/4 cup granulated sugar (for topping)
- 1 teaspoon ground cinnamon (for topping)
- 2 tablespoons melted butter (optional, for brushing tops)
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners or grease well.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, mix eggs, sugar, milk, oil or melted butter, and vanilla extract until smooth.
- Stir the wet ingredients into the dry ingredients until just combined; do not overmix.
- Gently fold in chopped rhubarb.
- Spoon batter into muffin cups, filling each about 3/4 full.
- Mix cinnamon and sugar for topping. If desired, brush muffin tops with melted butter, then sprinkle with cinnamon sugar.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the tin for 5 minutes before transferring to a wire rack.
Notes
- Use frozen rhubarb without thawing to prevent excess moisture.
- Add chopped strawberries, apples, or nuts for variations.
- Substitute almond milk and oil for a dairy-free version.
- These muffins freeze well—wrap individually and thaw as needed.
- Store loosely covered to keep muffin tops from getting soggy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
