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Easy Rhubarb Muffins

These rhubarb muffins are tangy, moist, and full of flavor. Perfect for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Calories: 180
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. Add the chopped rhubarb to the dry ingredients and stir to combine.
  4. In a separate bowl, mix the milk, vegetable oil, egg, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

For extra sweetness, sprinkle a little sugar on top of the muffins before baking. Store in an airtight container for up to 3 days.