Indulge in the irresistible combination of tangy rhubarb and sweet muffins with this easy-to-follow American Rhubarb Muffins recipe. These moist and flavorful muffins are the perfect treat for breakfast or brunch. Bursting with the bright flavors of rhubarb and a hint of cinnamon, they are sure to become a family favorite. So grab your apron and let's start baking these delightful muffins!
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh rhubarb, chopped
Directions
- Preheat the oven to 375°F (190°C). Grease or line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and ground cinnamon.
- In a separate bowl, whisk together the melted butter, milk, egg, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the chopped rhubarb until evenly distributed throughout the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and allow them to cool in the tin for 5 minutes.
- Transfer the muffins to a wire rack to cool completely before serving. Enjoy!
