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These Buttermilk Rhubarb Muffins are soft, tender muffins filled with fresh rhubarb and lightly spiced with nutmeg and cinnamon. Coarse sugar is sprinkled over the batter before baking, adding a sweet crunch on top.
This is the first year I've been able to harvest the rhubarb from my garden. Today I got three nice sized, very red stalks so went searching for a recipe and came up with these Buttermilk Rhubarb Muffins from Taste of Home.
What You’ll Need
- All-purpose flour, baking powder, baking soda, salt
- Brown sugar for sweetness and moisture
- Buttermilk for a soft, tender crumb
- Egg, vegetable oil, and vanilla for structure and flavor
- Fresh or frozen rhubarb, diced
- Ground nutmeg and cinnamon for warm spice
- Turbinado sugar for topping (optional but recommended)
How to Make Buttermilk Rhubarb Muffins
- Whisk together the dry ingredients in a large bowl
- Combine the wet ingredients in a separate bowl
- Stir wet ingredients into dry ingredients just until combined
- Fold in the rhubarb gently so it stays evenly distributed
- Fill muffin cups about two-thirds full
- Sprinkle tops with coarse sugar
- Bake until golden and a toothpick comes out clean
- Cool slightly before removing from the pan
Baking Tips
- Toss about 1/4 cup of the flour called for in the recipe with the diced rhubarb before folding it into the batter. This helps keep the rhubarb from sinking while baking, a trick I learned from my Gram.
- Use a cookie scoop to portion the batter into the muffin cups so the muffins bake evenly and come out uniform in size.
- Sprinkle raw (turbinado) sugar over the batter before baking for a sparkling finish and light crunch on top.
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Thank you so much to Stacy for hosting and to all of the other #MuffinMonday bakers for sharing their recipes, be sure to check them out using the links down below!
Buttermilk Rhubarb Muffins
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup packed brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon cinnamon
- 1 egg
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups diced fresh or frozen rhubarb
- Raw (turbinado sugar) for sprinkling on top (optional)
Instructions
- In a large bowl, combine the first seven ingredients. In another bowl, whisk the egg, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb.
- Fill paper-lined muffin cups two-thirds full. Sprinkle batter with raw sugar, if desired.
- Bake at 350° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
- Buttermilk Rhubarb Muffins from Jolene's Recipe Journal
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I'm so jealous of your rhubarb plant, Jolene! It just doesn't want to grow well down south. Lovely muffins!
ReplyDeleteGetting fresh fruits and plants from our garden will be nice thing. I wish I had Rhubarb in my garden. Your muffins looks not only delicious but also lovely color too.
ReplyDeleteWow! You are growing rhubarb! I have never tasted rhubarb and you have convinced me enough to try it. The muffin looks amazing and delicious.
ReplyDeleteLove that sparkly crunch and beautiful bright red bites of rhubarb throughout!
ReplyDeleteDoes not say, makes 12 or 24 muffins
ReplyDeleteIt depends how far you fill them up. If you do 3/4 full you'll get 18, full you'll get 12.
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