Classic Rhubarb Muffins – a delicious recipe with All-purpose, Baking Soda, Salt, Rhubarb, Brown Sugar, Vegetable Oil. Easy to follow and perfect for any occasion.
Serves 4
Drinks & Smoothies
Servings:persons
1
Preheat oven to 375 F. Line a 12-cup standard size muffin tin with papers or spray with cooking spray.
2
In large bowl, whisk together flour, baking soda and salt. Gently toss in the rhubarb, coating it with the dry ingredients.
3
In a medium bowl, whisk together brown sugar, oil, egg, buttermilk, and vanilla until smooth. Pour wet ingredients over flour mixture and stir just until combined. Divide batter evenly into the muffin tins.
4
Bake for 19-22 minutes, until tops are golden and firm to the touch and a toothpick inserted in the center of one comes out clean. Remove pan from oven and set it on a rack. Let muffins cool in pan for 10 minutes before removing them to eat or to a rack to cool further.
1102
kcal
Calories
79
g
Fat
93
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2-1/2 cups All-purpose Flour, 1 teaspoon Baking Soda, 1/2 teaspoons Salt, 2 cups Chopped Rhubarb (Fresh Or Frozen), and more.
Yes, Classic Rhubarb Muffins falls under the Drinks & Smoothies category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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