Delicious Homemade Rhubarb Muffins Recipe

These homemade rhubarb muffins are a perfect balance of tartness and sweetness. Made with fresh rhubarb and basic pantry ingredients, they are easy to prepare and absolutely delightful. With a soft, moist texture and a burst of tangy fruit, these muffins make a great breakfast or snack for any time of day. Follow this simple recipe to bake a batch of these mouthwatering rhubarb muffins in no time!

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 1/2 cups chopped rhubarb
• 1/2 cup chopped walnuts (optional)

Directions

1. Preheat the oven to 375°F (190°C) and grease a muffin tin.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
4. Beat in the eggs, one at a time, and then add the vanilla extract.
5. Alternate adding the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
6. Gently fold in the chopped rhubarb and walnuts, if desired.
7. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
10. Serve the rhubarb muffins warm or at room temperature. Enjoy!

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