Rhubarb Muffins
These delightful Rhubarb Muffins combine the unique tartness of fresh rhubarb with a sweet, moist batter, making them a perfect snack or breakfast option.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- ½ cup rolled oats Can be toasted for richer flavor
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup yogurt Can be substituted with dairy-free yogurt
- ½ cup sugar Can be reduced or replaced with natural sweeteners
- ¼ cup vegetable oil
- 1 large egg Can be substituted with a flax egg for vegan option
- 1 teaspoon vanilla extract
Main Ingredient
- 1 cup chopped rhubarb Fresh or frozen (thawed and drained)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium bowl, mix the dry ingredients: flour, rolled oats, baking powder, baking soda, and salt.
Mixing
- In another bowl, whisk together the wet ingredients: yogurt, sugar, vegetable oil, egg, and vanilla extract.
- Gently fold the dry ingredients into the wet ingredients until just combined.
- Fold in the chopped rhubarb carefully to avoid breaking it down.
Baking
- Spoon the batter evenly into prepared muffin cups, filling them about three-quarters full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack.
Notes
For best results, avoid overmixing, and consider adding a sprinkle of sugar on top before baking. These muffins can be adapted with nuts, spices, or other fruits.