These Rhubarb Muffins with buttermilk are especially moist with a wonderful balance of sweet and tart. A sprinkle of turbinado sugar creates crunchy golden muffin tops.
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Baking with fruits and vegetables that are in season makes so much sense. Not only is it better for the environment, but it is also healthier to do so. Additionally, they taste great!
Muffins are the perfect baked goods to showcase seasonal fruits and vegetables.
Take, for example, autumn -synonymous with apples and pumpkins. There is no shortage of muffin recipes for fall.
The choices for summer are also limitless -whether it is blueberry, raspberry or even strawberry. There is a berry muffin for everyone!
During the winter months, orange muffins provide a wonderful burst of freshness.
Today, I am sharing the perfect muffin for spring made with rhubarb.
Great for breakfast, brunch, or just about any time of the day, you will love these easy-to-make rhubarb muffins. Using buttermilk ensures a tender and moist texture that is irresistible!
Mise en place
Properly rinse and dry about 3-4 medium stalks of rhubarb. You will need to dice the equivalence of 1½ cups. Remove about ¼ cup to use as a topping.
As an optional topping, combine 1 tablespoon of turbinado sugar with ¼ teaspoon of ground cinnamon in a small bowl. Set it aside.
Instructions
Let’s begin by preheating the oven to 400°F (200°C).
Place the oven grate in the middle of the oven.
Grease or line an 18-cup muffin pan with paper liners. Set aside for now.
Let’s measure out the dry ingredients and whisk them properly together.
More specifically, 2½ cups (350 grams) of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon baking soda, ½ teaspoon salt and ½ teaspoon of ground cinnamon. Set aside.
Whisk together 1 cup of brown sugar with ¼ cup of vegetable oil in another bowl. Add one lightly beaten egg and whisk properly together for a couple of minutes. Add 1 cup of room-temperature buttermilk and 2 teaspoons of vanilla extract. Make sure to whisk these ingredients together properly.
Add the chopped rhubarb (1¼ cups) to the liquid ingredients and combine them.
Add the dry ingredients to the wet ingredients. Use a wooden spoon or a rubber spatula to combine gently… only until moistened.
Fill muffin liners ¾ full.
Divide the leftover rhubarb (¼ cup) evenly on the top of each muffin.
As an optional step, sprinkle with turbinado sugar and ground cinnamon.
Bake for 18-22 minutes or until the top bounces back when lightly touched.
Remove from heat. Gently lift out the freshly baked rhubarb muffins and transfer them to a wire rack to cool off.
Tips
- Use room temperature ingredients to combine the wet ingredients properly.
- Preheat your oven for at least 20 minutes before baking.
- Whisking the dry ingredients together is important to distribute the leavening agents properly. This prevents large air tunnels in the finished product.
- To avoid soggy muffins, cool them for only 1-2 minutes in the tin before removing and transferring to a wire rack to cool completely.
- Sprinkling turbinado sugar over the top of the muffins before baking ensures glistening, crispy muffin tops. This is optional.
- These muffins are best consumed the day they are made. The crispy top softens the following day.
FAQ
Yes! Thaw and drain the excess moisture before adding to the batter. Discard the excess liquid.
These muffins freeze well for up to one month. Wrap completely cool muffins individually in plastic wrap and place them in a freezer bag or container. When ready to consume, thaw overnight at room temperature and, if desired, heat up in the oven.
Year-round muffins
If you enjoy making muffins as much as I do, you will enjoy making these healthy date bran muffins throughout the year. A few other family favorites include these cheese and poppy seed muffins.
Recipe inspiration
If you have been to this site before, you know that I love to collect cookbooks. In fact, I make it a point to visit second-hand bookstores a few times a month. Just in case you are wondering, yes, I love the cookbook section!
The links on this blog are affiliate links, which means I’ll earn a commission if you use those links (there’s no extra charge).
A few years ago, I purchased a book called The Muffin Baker’s Guide by Bruce Koffler. His recipe for rhubarb muffins has since become my go-to muffin for the spring.
Needless to say, I made a few modifications, like reducing the total amount of brown sugar and eliminating the margarine.
Enjoy!
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Ciao for now,
Maria
★★★★★ If you have made these buttermilk rhubarb muffins, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
Rhubarb Muffins with Buttermilk
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Ingredients
Dry Ingredients:
- 2½ cups flour 350 grams, all-purpose
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon ground
Wet Ingredients:
- 1 cup brown sugar lightly packed
- ¼ cup vegetable oil or sunflower oil
- 1 egg lightly beaten, room temperature
- 1 cup buttermilk room temperature
- 2 teaspoons vanilla extract
- 1½ cups rhubarb washed, dried, and diced, separated
Topping:
- ¼ cup rhubarb removed from total amount
- 1 tablespoon turbinado (or raw) sugar for topping, optional
- ¼ teaspoon cinnamon ground, optional
Instructions
- Preheat the oven to 400°F (200°C). Place the oven grate in the middle of the oven.
- Grease or line an 18-cup muffin pan with paper liners. Set aside for now.
- In a medium mixing bowl, sift or whisk together flour, baking powder, baking soda, salt and cinnamon. Set aside.
- In a large bowl, whisk together the brown sugar with the oil.
- To this, add a lightly beaten egg, the buttermilk and the vanilla extract. Whisk to combine properly together.
- Add 1¼ cups of chopped rhubarb to the liquid ingredients and combine.
- Add dry ingredients to the wet ingredients and combine with a wooden or rubber spoon. Do not over-mix.
- Fill muffin liners ¾ full.
- Divide the leftover rhubarb (¼ cup) evenly on the top of each muffin.
- As an optional step, sprinkle with a combination of turbinado sugar and ground cinnamon.
- Bake for 18-22 minutes or until the top bounces back when lightly touched.
- Remove from heat. Gently lift out the freshly baked rhubarb muffins and transfer them to a wire rack to cool off.
Notes
- Use room temperature ingredients to combine the wet ingredients properly.
- Preheat your oven for at least 20 minutes before baking.
- Whisking the dry ingredients together is important to distribute the leavening agents properly. This prevents large air tunnels in the finished product.
- To avoid soggy muffins, cool them for only 1-2 minutes in the tin before removing and transferring to a wire rack to cool completely.
- Sprinkling turbinado sugar over the top of the muffins before baking ensures glistening, crispy muffin tops. This is optional.
- These muffins are best consumed the day they are made. The crispy top softens the following day.
Karen
Delicious. This is my favorite food. It is delicious and very easy to make. Your recipe is really great. Thanks for the helpful article. Hope you will have more good articles like this.
Maria
Thank you kindly Karen. I am so thrilled to read this.