Perfect Rhubarb Muffins
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Recipe type: Breakfast; Muffins
Prep: 
Cook: 
Total time: 
Serves: 12
 
A classic, simple rhubarb muffin with brown sugar and a hint of tartness.
Ingredients
  • 2½ cups all purpose flour (can substitute up to half with whole wheat flour)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups chopped rhubarb, fresh or frozen
  • 1 cup lightly packed brown sugar
  • ½ cup vegetable oil
  • 1 large egg
  • 1 cup buttermilk or sour cream
  • 1 teaspoon vanilla extract
  • ½ tsp almond extract
Instructions
  1. Preheat oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with papers or spray with cooking spray.
  2. In large bowl, whisk together flour, baking soda, and salt. Gently stir in rhubarb.
  3. In medium bowl, whisk together brown sugar, oil, egg, buttermilk, vanilla and almond extracts until smooth.
  4. Pour wet ingredients over flour mixture and stir just until combined. Divide batter evenly over muffin tins.
  5. Bake for 19-22 minutes, until tops are golden and firm to the touch and a toothpick comes out clean. Let cool in pan for 10 minutes before removing to eat or to a rack to cool further.
Notes
You can substitute the buttermilk with soured milk - pour 1 teaspoon of vinegar or lemon juice into your measuring cup then fill to the 1 cup mark with milk. Let stand 5 minutes before using.
Recipe by Hidden Ponies at https://hiddenponies.com/2014/05/perfect-rhubarb-muffins/