Description
Deliciously tangy rhubarb muffins perfect for breakfast or brunch.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup chopped rhubarb
Instructions
- Preheat the oven to 375°F (190°C) and line muffin tins with liners.
- In a bowl, mix together flour, baking powder, and salt.
- In another bowl, whisk together eggs, milk, oil, and vanilla extract.
- Combine the wet and dry ingredients without over-mixing.
- Gently fold in the chopped rhubarb.
- Fill the muffin cups two-thirds full and bake for 18-20 minutes or until golden brown.
- Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Avoid over-mixing the batter for fluffier muffins. Muffins can be frozen for up to a month.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg