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Moist Rhubarb Muffins Recipe

Moist Rhubarb Muffins Recipe
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Delight in these soft, tender Moist Rhubarb Muffins with a bright, tangy flavor from fresh rhubarb. Perfect for breakfast or snacks, these muffins combine a moist texture with a subtle warmth of vanilla, offering a balanced sweetness and a unique tartness that refreshes every bite.

Ingredients

Scale

Dry Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1 large egg
  • 3/4 cup milk
  • 1/3 cup vegetable oil or melted butter
  • 1 teaspoon vanilla extract

Main Flavor Ingredient

  • 1 cup fresh rhubarb, chopped into 1/4 to 1/2 inch pieces

Instructions

  1. Prepare the Rhubarb: Wash the rhubarb stalks thoroughly and chop them into small, bite-sized pieces to ensure even distribution and tangy pockets in each muffin.
  2. Mix the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar until evenly combined to help with even rising and texture.
  3. Whisk the Wet Ingredients: In a separate bowl, beat the egg, then add milk, vegetable oil or melted butter, and vanilla extract. Stir until fully combined into a smooth mixture.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients and gently fold together with a spatula just until incorporated, taking care not to overmix to keep the muffins tender.
  5. Fold in Rhubarb Pieces: Carefully fold the chopped rhubarb into the batter, maintaining fluffiness and ensuring even distribution without overmixing.
  6. Bake to Perfection: Divide the batter evenly into a greased or lined muffin tin. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool and Enjoy: Let the muffins cool for a few minutes before removing from the tin. Serve warm or at room temperature to enjoy the best flavor and texture.

Notes

  • Use Fresh Rhubarb: For best flavor and texture, avoid canned rhubarb.
  • Don’t Overmix: Fold the batter gently to keep muffins tender and soft.
  • Cut Rhubarb Small: Use small, uniform pieces to distribute tartness evenly and prevent soggy spots.
  • Room Temperature Ingredients: Helps the batter mix smoothly and produces an even crumb.
  • Check Oven Temperature: Bake at the right heat to ensure moist muffins and even cooking.

Nutrition

Keywords: moist rhubarb muffins, rhubarb breakfast muffins, tangy muffins, easy muffin recipe, rhubarb baking

Find it online: https://elenaglam.com/moist-rhubarb-muffins-recipe/