Description
Delightful muffins featuring a tangy rhubarb topping, perfect for sharing during family gatherings.
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 melted and cooled butter
- 1/3 cup sugar
- 1 egg
- 1.75 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp freshly grated nutmeg
- 1/2 cup milk
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin.
- Combine the sliced rhubarb and 3/4 cup brown sugar in a bowl, letting them sit.
- Whisk together the melted butter, sugar, egg, milk, and vanilla in another bowl until smooth.
- Mix the all-purpose flour, baking powder, salt, and nutmeg in a separate bowl.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Distribute the rhubarb mixture into the muffin cups, then spoon the batter over the top.
- Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
- Cool the muffins for 5 minutes before inverting them onto a plate.
- Serve warm or at room temperature.
Notes
Store in an airtight container at room temperature or freeze individually wrapped muffins for longer storage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 12g
- Sodium: 170mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg