Description
Sweet-tart, tender, and perfect with your morning coffee! These Fluffy Rhubarb Breakfast Muffins are soft, lightly sweet, and filled with bursts of juicy rhubarb. The kind of cozy bake that makes your kitchen smell like spring.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon (optional)
- 2 large eggs
- ½ cup milk (or plant-based milk)
- ⅓ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 ½ cups chopped fresh rhubarb (about 2–3 stalks)
- Optional: ½ cup diced strawberries, ¼ cup chopped walnuts or pecans, coarse sugar for topping
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- In a large bowl, whisk flour, sugars, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk eggs, milk, oil or butter, and vanilla extract until smooth.
- Combine wet and dry ingredients and stir until just mixed. Fold in chopped rhubarb gently.
- Divide batter evenly among muffin cups, filling each about ¾ full. Sprinkle with raw sugar if desired.
- Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely or enjoy warm.
Notes
Use fresh rhubarb when available. Don’t overmix to keep muffins fluffy. Make mini muffins by reducing bake time to 10–12 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: rhubarb muffins, breakfast, spring baking, easy muffins