Delicious and moist rhubarb muffins perfect for a breakfast treat or afternoon snack. These muffins are easy to make and are packed with tangy rhubarb flavor.
Preparation time
15min
Cooking time
25min
Ingredients
12 Servings
- 250 grams all-purpose flour
- 10 grams baking powder
- 5 grams baking soda
- 1 egg
- 250 grams rhubarb
- 2 grams salt
- 240 milliliters sour cream
- 150 grams sugar
- 5 milliliters vanilla extract
- 60 milliliters vegetable oil
Directions
Step 1
Preheat the oven to 375°F (190°C). 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 together the sour cream, vegetable oil, egg, and vanilla extract until smooth.
Step 4
Add the wet ingredients to the dry ingredients and stir until just combined.
Step 5
Fold in the diced rhubarb.
Step 6
Divide the batter evenly among the muffin cups.
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 a few minutes before transferring to a wire rack to cool completely.