Rhubarb Muffins
Tender and fluffy Rhubarb Muffins are a must-make with fresh spring rhubarb! Featuring orange zest, tart bites of rhubarb, and topped with crunchy cane sugar, they are flavorful, moist, and fresh. They are ready in less than an hour and made with only 2 bowls!
Ingredients
- ½ cup oil avocado, canola, or grapeseed
- ½ cup vanilla or plain Greek yogurt
- ¼ cup milk
- 2 large eggs brought to room temperature
- 1 teaspoon pure vanilla extract
- ¼ cup packed light brown sugar
- ⅔ cup white sugar
- 1 teaspoon orange zest
- 1 ¾ cup (218g) all-purpose flour or whole wheat pastry flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 2 cups finely chopped rhubarb
- 3 tablespoons sanding sugar or demerara sugar
Instructions
- Preheat the oven to 400°F and move the baking rack to the center of the oven. Line 2 cupcake pans with 12 cupcake liners, adding the liners to every other cup. Brush the top of the cupcake pan around each liner with oil or butter to help the muffins release more easily from the pan.
- Whisk the oil, yogurt, milk, eggs, vanilla extract, brown sugar, white sugar, and orange zest in a large mixing bowl until combined.
- In a small mixing bowl, combine the flour, salt, baking powder, and baking soda until combined.
- Combine the dry and wet ingredients and stir until just combined.
- Fold in the chopped rhubarb.
- Divide the batter between the 12 muffin cups. Sprinkle with 1 teaspoon of sanding or demerara sugar.
- Add the muffins to the oven and reduce the heat to 350°F. Bake for 18-22 minutes or until a toothpick inserted into the center of the muffins comes out clean.
- Cool the muffin trays on wire cooling racks for 5-10 minutes or until cool enough to touch. Remove the muffins from the pan and cool directly on the wire rack until at room temperature. Enjoy!
Notes
Storage Directions
- Storage: Leftover muffins keep covered in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Freezing: You can also freeze the healthy rhubarb muffins in a freezer-safe container for up to 3 months. Defrost them at room temperature for 1-2 hours before serving.
- Measure the flour accurately. For the best results, weigh it with a food scale. They are easy to use and super affordable (usually about $10-15!) and always ensure light and fluffy muffins. Otherwise, fluff the flour with a fork, scoop it into measuring cups, and level off the top to measure.
- Don't overmix the batter. Fold the dry ingredients into the wet until they are just combined and only a few streaks of flour remain. Overmixing it creates thick and dense muffins.
- Using frozen rhubarb. You can make these muffins using frozen chopped rhubarb. Add the bits to the batter frozen (do not defrost) and add an extra minute or two of baking time if needed.
- Reduce the white sugar to ½ cup
- Increase the flour to 2 cups (250g)
- Reduce the leavening agents: use ½ teaspoon each of baking powder and baking soda
- Change the heat: Start the muffins at 425°F and then reduce it to 365°F (instead of 350°F).
Nutrition
Calories: 240kcalCarbohydrates: 34gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.003gCholesterol: 28mgSodium: 175mgPotassium: 107mgFiber: 1gSugar: 19gVitamin A: 62IUVitamin C: 2mgCalcium: 64mgIron: 1mg
Tried this recipe?Let us know how it was!
