Description
Easy Rhubarb Muffins, ready in less than 40 minutes. Take advantage of the last spring rhubarb and enjoy these sweet-tart muffins.
Ingredients
Scale
- 1 1/2 cups brown sugar
- 1/4 cup cooking oil
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1 1/2 – 2 cups rhubarb, diced
- 1/2 cup pecans, lightly chopped
- 2 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons coarse raw sugar
- 1/2 teaspoon nutmeg
Instructions
- Preheat oven to 400°F (220°C). Prepare muffin pan, spray with non-stick spray or line with cupcake/muffin paper cups. (I use a silicone muffin pan, so muffins lift out easily and cleanly with no extra steps needed. Good investment.)
- In a large bowl add brown sugar, oil, eggs & vanilla and beat lightly with a wooden spoon or spatula until creamy. Then add buttermilk, rhubarb and pecans and fold to mix well.
- Add flour, baking powder, baking soda & salt to the rhubarb mixture and fold until JUST mixed and fully wet. Measure into waiting prepared muffin pan, filling each three-quarters full, to leave room for the raise of the batter in baking. Mix raw and/or coarse sugar and nutmeg in a small bowl and sprinkle evenly on top of batter before baking. This gives each muffin and light, sugar-sparkly finish and a nice crisp top.
- Bake in pre-heated 400°F (220°C) oven for 22 – 25 minutes or until tops are golden brown and tester inserted in the middle removes clean and dry.
- Serve with strawberry jam and… consume.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Breakfast
- Cuisine: American