Deliciously moist and tangy rhubarb muffins perfect for breakfast or a snack.
Preparation time
15min
Cooking time
25min
Ingredients
12 Servings
- 250 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 240 milliliters buttermilk
- 1 egg
- 190 grams rhubarb
- 0.5 teaspoons salt
- 150 grams sugar
- 1 teaspoons vanilla extract
- 60 milliliters vegetable oil
Directions
Step 1
Preheat the oven to 180°C (350°F) and line a muffin tin with paper liners.
Step 2
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Step 3
In another bowl, mix the buttermilk, vegetable oil, egg, and vanilla extract until well combined.
Step 4
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Step 5
Fold in the diced rhubarb gently.
Step 6
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
Step 7
Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Step 8
Allow the muffins to cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.