Description
Light, airy muffins with tangy rhubarb, perfect for breakfast, brunch, or a snack. Easy homemade recipe for fluffy, golden muffins.
Ingredients
Scale
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- ¾ cup whole milk
- ⅓ cup melted butter or vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups fresh rhubarb, chopped
- Optional: 1 teaspoon cinnamon, ¼ cup chopped nuts or strawberries
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners. Chop rhubarb. In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, and optional cinnamon.
- In a separate bowl, whisk eggs, milk, melted butter, and vanilla. Pour into dry ingredients and fold gently. Fold in rhubarb and optional add-ins.
- Spoon batter into muffin cups 2/3 full. Bake 20–25 minutes until golden and a toothpick comes out clean. Cool in pan 5 minutes, then transfer to wire rack.
Notes
- For gluten-free, use a gluten-free flour blend.
- For healthier versions, reduce sugar or substitute with honey/maple syrup.
- Add strawberries, almonds, or cinnamon for flavor variations.
- Prep Time: 15 mins
- Cook Time: 20–25 mins
Nutrition
- Serving Size: 12 muffins