loveandlemons5.0
Rhubarb Muffins
Make the most of rhubarb season with this rhubarb muffins recipe! Perfect for breakfast or a snack, these moist, tender muffins are bursting with tart, juicy rhubarb. They're not too sweet on their own, but if you're craving more of a treat, you can top them with the cinnamon streusel topping from this blueberry muffins recipe.
👥 12 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
- ●measuring cup
- ●pan
📝 Preparation Steps
1
Preheat the oven to 400°F. Lightly oil or spray a 12-cup muffin tin or line it with paper liners.
2
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
baking powder2 teaspoons
3
In a large bowl, whisk together the yogurt, brown sugar, cane sugar, eggs, vegetable oil, milk, and vanilla.
large eggs2
4
In a medium bowl, toss the rhubarb with ½ teaspoon flour.
chopped rhubarb2 cups
5
Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix. Fold in the rhubarb. Use a ⅓-cup measuring cup to evenly divide the batter among the muffin cups.
chopped rhubarb2 cups
6
Bake for 15 to ⏱️ 20 minutes, or until the tops spring back to the touch and a toothpick inserted in the center comes out clean. Let cool in the pan for ⏱️ 10 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts
calories
192 kcal
fat Content
7 g
serving Size
1 muffin
fiber Content
1 g
sugar Content
13 g
sodium Content
233 mg
protein Content
4 g
trans Fat Content
0.04 g
cholesterol Content
29 mg
carbohydrate Content
27 g
saturated Fat Content
1 g
unsaturated Fat Content
6 g
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