Description
Deliciously moist rhubarb muffins that evoke warmth and family connections with every bite.
Ingredients
Scale
- 1.25 cups rhubarb, sliced into 1/2-inch thick pieces
- 1/4 cup unsalted butter
- 3/4 cup brown sugar
- 1/3 cup butter, melted and cooled to room temperature
- 1/3 cup sugar
- 1 egg
- 1.75 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp nutmeg (freshly grated)
- 1/2 cup milk
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin lightly.
- Melt 1/4 cup of butter in a saucepan over low heat and stir in the brown sugar until smooth. Pour this mixture into the bottom of each muffin cup.
- Distribute the sliced rhubarb on top of the butter-sugar mixture.
- In a large bowl, whisk together the melted butter, sugar, and egg until combined.
- Gradually sift in the flour, baking powder, salt, and nutmeg, folding gently to combine.
- Mix in the milk and vanilla extract until the batter is just smooth.
- Spoon the batter into each muffin cup to cover the rhubarb.
- Bake for 20-25 minutes until golden edges appear and a toothpick comes out clean.
- Allow cooling in the tin for 5 minutes before turning them out onto a wire rack with the rhubarb side up.
Notes
For perfect muffin shape, use a standard muffin tin and avoid overcrowding the pans. These muffins can be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 11g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg