15 Rhubarb Muffins for a Delicious Breakfast Treat

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Looking for a fresh way to start your morning or a delightful treat to enjoy with your afternoon tea? Rhubarb muffins might just be the answer!

These delightful baked goods combine the tartness of rhubarb with a sweet, buttery batter to create a muffin that’s both unique and utterly delicious.

Perfect for breakfast, brunch, or a midday snack, these muffins are sure to become a favorite in your household.

The simple ingredients and straightforward steps mean you can whip up a batch in no time. So, grab your apron and let’s get baking!

1. Classic Rhubarb Muffins

Biting into a Classic Rhubarb Muffin is like taking a stroll through a spring garden. These muffins boast a delightful blend of tart rhubarb and just the right amount of sweetness, wrapped in a fluffy, golden-brown exterior. The rhubarb adds a unique twist, making each bite an explosion of flavor that is both refreshing and comforting. Perfect for breakfast or a delightful snack, these muffins are sure to bring a smile to anyone’s face.

Recipes

Prep Time: 15 minutes
Cook Time: 25 minutes
Course: Breakfast/Snack
Cuisine: American
Equipment: Muffin tin, mixing bowls, spatula
No. of Ingredients: 10

Ingredients:

  • 2 cups rhubarb, chopped
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
  2. In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the milk, vegetable oil, egg, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Fold in the chopped rhubarb gently.
  6. Divide the batter evenly among the muffin cups.
  7. Bake for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  8. Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Serve With: A dollop of butter or a smear of cream cheese.

Drink With: A hot cup of coffee or a refreshing glass of iced tea.

2. Rhubarb Streusel Muffins

Imagine the perfect muffin, topped with a crunchy, buttery streusel that crumbles delicately with each bite. That’s what you get with Rhubarb Streusel Muffins. These muffins combine the tartness of rhubarb with the rich, sweet flavor of a crumbly streusel topping, making for a deliciously satisfying treat.

Recipe

Prep Time: 20 minutes
Cook Time: 25 minutes
Course: Breakfast/Snack
Cuisine: American
Equipment: Muffin tin, mixing bowls, pastry cutter
No. of Ingredients: 12

Ingredients:

  • 2 cups rhubarb, chopped
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup brown sugar
  • 1/4 cup butter, cold and cubed

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
  2. In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the milk, vegetable oil, egg, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Fold in the chopped rhubarb gently.
  6. In a small bowl, combine brown sugar and cold butter, cutting in the butter until the mixture resembles coarse crumbs.
  7. Sprinkle the streusel topping over the muffin batter.
  8. Bake for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  9. Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Serve With: A side of fresh berries or a smear of cream cheese.

Drink With: Hot tea or a cold glass of milk.

3. Rhubarb Almond Muffins

For a delightful twist on traditional muffins, Rhubarb Almond Muffins blend the tangy flavor of rhubarb with the nutty, slightly sweet taste of almonds. The combination is a match made in heaven, creating a muffin that is both unique and irresistibly delicious.

Recipe

Prep Time: 15 minutes
Cook Time: 25 minutes
Course: Breakfast/Snack
Cuisine: American
Equipment: Muffin tin, mixing bowls, spatula
No. of Ingredients: 11

Ingredients:

  • 2 cups rhubarb, chopped
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 1 egg
  • 1 teaspoon almond extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sliced almonds

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
  2. In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the milk, vegetable oil, egg, and almond extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Fold in the chopped rhubarb and sliced almonds gently.
  6. Divide the batter evenly among the muffin cups.
  7. Bake for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  8. Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Serve With: A side of Greek yogurt or a light fruit salad.

Drink With: Almond milk or a chai latte.

4. Rhubarb Orange Muffins

Experience a burst of sunshine with every bite of these Rhubarb Orange Muffins. The tart rhubarb perfectly complements the bright, zesty flavor of fresh oranges, creating a muffin that is both refreshing and satisfying.

Recipe

Prep Time: 15 minutes
Cook Time: 25 minutes
Course: Breakfast/Snack
Cuisine: American
Equipment: Muffin tin, mixing bowls, zester
No. of Ingredients: 11

Ingredients:

  • 2 cups rhubarb, chopped
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup orange juice
  • 1/2 cup vegetable oil
  • 1 egg
  • 1 teaspoon orange zest
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
  2. In a large bowl, mix the flour, sugar, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, whisk together the orange juice, vegetable oil, egg, and orange zest.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Fold in the chopped rhubarb gently.
  6. Divide the batter evenly among the muffin cups.
  7. Bake for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  8. Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Serve With: A side of fresh fruit or a dollop of whipped cream.

Drink With: Orange juice or an herbal tea.

5. Rhubarb Buttermilk Muffins

Rhubarb Buttermilk Muffins are the epitome of tangy goodness. The buttermilk adds a rich, creamy texture, while the rhubarb provides that perfect touch of tartness. These muffins are moist, flavorful, and absolutely delightful for any occasion.

Recipe

Prep Time: 15 minutes
Cook Time: 25 minutes
Course: Breakfast/Snack
Cuisine: American
Equipment: Muffin tin, mixing bowls, whisk
No. of Ingredients: 11

Ingredients:

  • 2 cups rhubarb, chopped
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
  2. In a large bowl, mix the flour, sugar, baking powder, baking soda, salt, and nutmeg.
  3. In another bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Fold in the chopped rhubarb gently.
  6. Divide the batter evenly among the muffin cups.
  7. Bake for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  8. Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Serve With: A side of honey butter or a spoonful of jam.

Drink With: A cup of hot tea or a glass of cold milk.

6. Rhubarb Ginger Muffins

Rhubarb Ginger Muffins are a delightful combination of spicy and tangy flavors. The zing of fresh ginger paired with the tartness of rhubarb creates a muffin that is wonderfully unique and utterly delicious. Perfect for those who love a little extra kick in their baked goods.

Recipe

Prep Time: 15 minutes
Cook Time: 25 minutes
Course: Breakfast/Snack
Cuisine: American
Equipment: Muffin tin, mixing bowls, grater
No. of Ingredients: 11

Ingredients:

  • 2 cups rhubarb, chopped
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 1 egg
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground ginger

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
  2. In a large bowl, mix the flour, sugar, baking powder, baking soda, salt, and ground ginger.
  3. In another bowl, whisk together the milk, vegetable oil, egg, and grated fresh ginger.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Fold in the chopped rhubarb gently.
  6. Divide the batter evenly among the muffin cups.
  7. Bake for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  8. Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Serve With: A slice of fresh ginger or a spoonful of honey.

Drink With: A cup of ginger tea or a refreshing lemonade.

7. Rhubarb Oatmeal Muffins

Packed with hearty oats and tangy rhubarb, Rhubarb Oatmeal Muffins are the perfect balance of wholesome and delicious. The oats add a wonderful texture, while the rhubarb brings a pop of tartness that makes these muffins irresistible.

Recipe

Prep Time: 15 minutes
Cook Time: 25 minutes
Course: Breakfast/Snack
Cuisine: American
Equipment: Muffin tin, mixing bowls, spatula
No. of Ingredients: 11

Ingredients:

  • 2 cups rhubarb, chopped
  • 1 1/2 cups all-purpose flour
  • 1 cup rolled oats
  • 1 cup brown sugar
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
  2. In a large bowl, mix the flour, oats, brown sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the milk, vegetable oil, egg, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Fold in the chopped rhubarb gently.
  6. Divide the batter evenly among the muffin cups.
  7. Bake for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  8. Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Serve With: A drizzle of maple syrup or a spread of nut butter.

Drink With: A cup of coffee or a glass of almond milk.

8. Rhubarb Lemon Muffins

Bright and zesty, Rhubarb Lemon Muffins are a delightful treat that combines the tangy flavors of rhubarb and lemon. The lemon zest and juice add a refreshing burst of citrus that perfectly complements the tart rhubarb, creating a muffin that is light, airy, and full of flavor.

Recipe

Prep Time: 15 minutes
Cook Time: 25 minutes
Course: Breakfast/Snack
Cuisine: American
Equipment: Muffin tin, mixing bowls, zester
No. of Ingredients: 11

Ingredients:

  • 2 cups rhubarb, chopped
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 1 egg
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
  2. In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the milk, vegetable oil, egg, lemon zest, and lemon juice.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Fold in the chopped rhubarb gently.
  6. Divide the batter evenly among the muffin cups.
  7. Bake for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  8. Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Serve With: A side of lemon curd or a sprinkle of powdered sugar.

Drink With: A cup of green tea or a glass of sparkling water.

9. Rhubarb Pecan Muffins

Rhubarb Pecan Muffins are a delightful fusion of tart rhubarb and crunchy pecans. The nuttiness of the pecans pairs beautifully with the tangy rhubarb, creating a muffin that is both rich in flavor and texture. These muffins are perfect for a quick breakfast or a satisfying snack.

Recipe

Prep Time: 15 minutes
Cook Time: 25 minutes
Course: Breakfast/Snack
Cuisine: American
Equipment: Muffin tin, mixing bowls, spatula
No. of Ingredients: 11

Ingredients:

  • 2 cups rhubarb, chopped
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
  2. In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the milk, vegetable oil, egg, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Fold in the chopped rhubarb and pecans gently.
  6. Divide the batter evenly among the muffin cups.
  7. Bake for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  8. Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Serve With: A spread of cream cheese or a side of fresh fruit.

Drink With: A cup of coffee or a glass of orange juice.

10. Rhubarb Apple Muffins

Rhubarb Apple Muffins bring together the tartness of rhubarb and the sweet, crisp flavor of apples. These muffins are incredibly moist and flavorful, making them a perfect treat for any time of day. The combination of rhubarb and apple creates a delightful balance of sweet and tart in every bite.

Recipe

Prep Time: 15 minutes
Cook Time: 25 minutes
Course: Breakfast/Snack
Cuisine: American
Equipment: Muffin tin, mixing bowls, apple corer
No. of Ingredients: 12

Ingredients:

  • 1 cup rhubarb, chopped
  • 1 cup apple, peeled and chopped
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
  2. In a large bowl, mix the flour, sugar, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, whisk together the milk, vegetable oil, egg, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Fold in the chopped rhubarb and apple gently.
  6. Divide the batter evenly among the muffin cups.
  7. Bake for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  8. Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Serve With: A dollop of yogurt or a spoonful of applesauce.

Drink With: A glass of apple cider or a cup of chamomile tea.

11. Rhubarb Blueberry Muffins

Rhubarb Blueberry Muffins are a delightful medley of tart rhubarb and sweet blueberries. These muffins are moist, fluffy, and bursting with juicy berries in every bite. The combination of rhubarb and blueberries creates a perfect balance of flavors, making these muffins a wonderful treat for breakfast or a snack.

Recipe

Prep Time: 15 minutes
Cook Time: 25 minutes
Course: Breakfast/Snack
Cuisine: American
Equipment: Muffin tin, mixing bowls, spatula
No. of Ingredients: 11

Ingredients:

  • 1 cup rhubarb, chopped
  • 1 cup blueberries
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
  2. In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the milk, vegetable oil, egg, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Fold in the chopped rhubarb and blueberries gently.
  6. Divide the batter evenly among the muffin cups.
  7. Bake for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  8. Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Serve With: A side of vanilla yogurt or a handful of fresh blueberries.

Drink With: A cup of blueberry tea or a glass of lemonade.

12. Rhubarb Banana Muffins

Rhubarb Banana Muffins are a delightful combination of tangy rhubarb and sweet, creamy bananas. These muffins are incredibly moist and flavorful, making them perfect for breakfast or a quick snack. The banana adds a natural sweetness that pairs wonderfully with the tart rhubarb.

Recipe

Prep Time: 15 minutes
Cook Time: 25 minutes
Course: Breakfast/Snack
Cuisine: American
Equipment: Muffin tin, mixing bowls, potato masher
No. of Ingredients: 11

Ingredients:

  • 1 cup rhubarb, chopped
  • 2 ripe bananas, mashed
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
  2. In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the milk, vegetable oil, egg, vanilla extract, and mashed bananas.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Fold in the chopped rhubarb gently.
  6. Divide the batter evenly among the muffin cups.
  7. Bake for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  8. Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Serve With: A smear of peanut butter or a side of fresh fruit.

Drink With: A cup of coffee or a glass of orange juice.

13. Rhubarb Coconut Muffins

Rhubarb Coconut Muffins are a tropical delight with a tangy twist. The combination of tart rhubarb and sweet coconut creates a muffin that is both refreshing and satisfying. These muffins are perfect for bringing a taste of the tropics to your breakfast table or as a delightful snack.

Credit: goodeatings.com

Recipe

Prep Time: 15 minutes
Cook Time: 25 minutes
Course: Breakfast/Snack
Cuisine: American
Equipment: Muffin tin, mixing bowls, spatula
No. of Ingredients: 11

Ingredients:

  • 2 cups rhubarb, chopped
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup shredded coconut

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
  2. In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the milk, vegetable oil, egg, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Fold in the chopped rhubarb and shredded coconut gently.
  6. Divide the batter evenly among the muffin cups.
  7. Bake for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  8. Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Serve With: A side of fresh pineapple or a spoonful of coconut yogurt.

Drink With: A cup of tropical fruit juice or a refreshing iced tea.

14. Rhubarb Cream Cheese Muffins

Rhubarb Cream Cheese Muffins are a decadent treat that combines the tangy flavor of rhubarb with a rich, creamy center. These muffins are moist, flavorful, and perfect for a special breakfast or a delightful snack. The cream cheese filling adds a luscious texture and a hint of sweetness that perfectly complements the tart rhubarb.

Recipe

Prep Time: 20 minutes
Cook Time: 25 minutes
Course: Breakfast/Snack
Cuisine: American
Equipment: Muffin tin, mixing bowls, electric mixer
No. of Ingredients: 12

Ingredients:

  • 2 cups rhubarb, chopped
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 8 oz cream cheese, softened
  • 1/4 cup sugar (for cream cheese mixture)

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
  2. In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the milk, vegetable oil, egg, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Fold in the chopped rhubarb gently.
  6. In a separate bowl, beat the cream cheese and 1/4 cup sugar until smooth.
  7. Fill each muffin cup halfway with batter, add a spoonful of the cream cheese mixture, and top with more batter.
  8. Bake for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  9. Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Serve With: A side of fresh berries or a drizzle of honey.

Drink With: A cup of coffee or a glass of cold milk.

15. Rhubarb Walnut Muffins

Rhubarb Walnut Muffins are a delightful blend of tart rhubarb and crunchy walnuts. These muffins are moist, flavorful, and have a wonderful texture that makes them perfect for breakfast or a snack. The combination of rhubarb and walnuts creates a muffin that is both rich and satisfying.

Recipe

Prep Time: 15 minutes
Cook Time: 25 minutes
Course: Breakfast/Snack
Cuisine: American
Equipment: Muffin tin, mixing bowls, spatula
No. of Ingredients: 11

Ingredients:

  • 2 cups rhubarb, chopped
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
  2. In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the milk, vegetable oil, egg, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Fold in the chopped rhubarb and walnuts gently.
  6. Divide the batter evenly among the muffin cups.
  7. Bake for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  8. Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Serve With: A spread of butter or a spoonful of Greek yogurt.

Drink With: A cup of coffee or a glass of almond milk.

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