Description
Easy mouthwatering rhubarb muffins recipe Enjoy delicious flavors in every bite Perfect treat for breakfast or snack Bake to impress
1 ½ cups all-purpose flour¾ cup granulated sugar½ teaspoon baking soda1 teaspoon baking powder¼ teaspoon salt½ teaspoon ground cinnamon1 large egg½ cup unsalted butter (melted)½ cup plain yogurt (or sour cream)1 teaspoon vanilla extract2 cups rhubarb (diced, fresh or frozen)Optional: ½ cup chopped walnuts or pecans
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with cooking spray.In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cinnamon.In a separate bowl, whisk the egg until fluffy. Add the melted butter, yogurt, and vanilla extract.Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula until just combined.Carefully fold in the diced rhubarb and nuts if using.Using a spoon or ice cream scoop, fill each muffin cup about ¾ full with the batter.Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Transfer them to a wire rack to cool completely. - Prep Time: 8 minutes
- minutes: 5
- Cook Time: 22 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120 calories
- Sugar: 8 grams
- Sodium: 150 mg
- Fat: 9 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 22 grams
- Fiber: 1 gram
- Protein: 2 grams
- Cholesterol: 31 mg
