Rhubarb Muffins
Rhubarb muffins are a delightful way to enjoy the unique tartness of rhubarb in a sweet, fluffy treat. Perfect for breakfast or as a snack, these muffins are easy to make and sure to impress your friends and family. With a simple ingredient list and a few easy steps, you’ll have a batch of delicious muffins ready to enjoy in no time!
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup chopped rhubarb
- ½ cup sour cream
Servings and Cooking Time
This recipe makes about 12 muffins. Preparation time is approximately 15 minutes, and cooking time is about 20-25 minutes.
Nutritional Value
Each muffin (approximately 100g) contains about 250 calories, 10g fat, 38g carbohydrates, 2g protein, and 20g sugar.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine melted butter, eggs, and vanilla.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Fold in the sour cream and chopped rhubarb gently.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool for 5 minutes in the pan.
- Transfer muffins to a wire rack to cool completely.
- Enjoy your delicious rhubarb muffins with a sprinkle of powdered sugar if desired!
Alternative Ingredients
If you don’t have rhubarb, you can substitute it with chopped strawberries or apples for a different flavor. You can also use whole wheat flour for a healthier option.
Serving and Pairings
These rhubarb muffins are perfect for breakfast with a cup of coffee or tea. They also pair well with yogurt or can be served as a light dessert with a dollop of whipped cream.
Storage and Reheating
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. Reheat in the microwave for a few seconds or in an oven at 350°F until warm.
Cooking Mistakes
- Don’t overmix the batter; this can make the muffins tough.
- Ensure your baking powder is fresh for proper rising.
- Measure the flour correctly; too much can lead to dry muffins.
- Use room temperature ingredients for better mixing.
- Check muffins with a toothpick to avoid overbaking.
Helpful Tips
- Chop rhubarb into equal-sized pieces for even distribution.
- Add a sprinkle of cinnamon for extra flavor.
- Use a scoop to portion batter for uniform muffins.
- Let muffins cool completely before storing to prevent sogginess.
FAQs
Can I use frozen rhubarb for the muffins?
Yes, frozen rhubarb works well. Just thaw and drain any excess moisture before adding to the batter.
How can I make these muffins healthier?
You can reduce the sugar, use whole wheat flour, and substitute applesauce for butter to make them healthier.
What can I serve with rhubarb muffins?
These muffins pair beautifully with coffee, tea, or a dollop of yogurt. They also make a great afternoon snack.
How should I store leftover muffins?
Store them in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Can I add nuts or chocolate chips?
Absolutely! Adding nuts or chocolate chips can enhance the flavor and texture of the muffins.
Conclusion
Rhubarb muffins are a delightful way to enjoy this tart vegetable in a sweet treat. They’re easy to make, perfect for any occasion, and sure to be a hit with everyone. Enjoy baking and sharing these delicious muffins with your loved ones!
Rhubarb Muffins
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter melted
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup chopped rhubarb
- ½ cup sour cream
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine melted butter, eggs, and vanilla.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Fold in the sour cream and chopped rhubarb gently.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool for 5 minutes in the pan.
- Transfer muffins to a wire rack to cool completely.
- Enjoy your delicious rhubarb muffins!
