Rhubarb Muffins Recipe
How To Make Rhubarb Muffins
This rhubarb muffins recipe is a great alternative to your usual brunch fares. The cinnamon adds a pleasant kick to this tart and tasty treat.
Ingredients
For Muffins:
- 1cuprhubarb,chopped
- 1¾cupsall-purpose flour
- ½cupsugar
- 2tspbaking powder
- ¼tspsalt
- 1egg,beaten
- ¾cupmilk
- ¼cupvegetable oil
- 1tspvanilla
For Streusel Topping:
- 3tbspflour
- 3tbspbutter
- 3tbspbrown sugar
- ¼tspcinnamon
- 2tbsppecans,or chopped almonds
Instructions
Muffins:
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Preheat oven to 400 degrees F. Grease 12 muffin wells or line with paper liners.
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Toss rhubarb with 1 tablespoon of flour and set aside.
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Whisk together flour, sugar, baking powder and salt in a large bowl.
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In a small bowl, whisk egg, milk, vanilla and oil.
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Make a well in the dry ingredients and add the wet ingredients. Stir just until moistened.
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Shake of excess flour from rhubarb and fold into batter. Do not overmix.
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Fill each muffin well ⅔ full. Top with streusel topping below if using.
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Bake for 18 to 20 minutes or until a toothpick comes out clean.
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Remove from muffin pan and cool completely.
Streusel Topping:
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Combine the flour, butter, brown sugar, cinnamon, and pecans with a fork until crumbly.
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Sprinkle over muffins before baking.
Nutrition
- Calories: 2475.00kcal
- Fat: 112.12g
- Saturated Fat: 31.49g
- Trans Fat: 1.84g
- Monounsaturated Fat: 57.64g
- Polyunsaturated Fat: 15.85g
- Carbohydrates: 331.11g
- Fiber: 10.29g
- Sugar: 138.64g
- Protein: 38.85g
- Cholesterol: 269.85mg
- Sodium: 1470.74mg
- Calcium: 1099.39mg
- Potassium: 1020.12mg
- Iron: 13.17mg
- Vitamin A: 450.93µg
- Vitamin C: 9.92mg
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