Easy Rhubarb Muffins
Serves 18
15 mins prep
18 mins cook
33 mins total
Rhubarb muffins are easy to make and the perfect amount of sweet and tart. Perfect for breakfast, brunch, afternoon coffee and picnics. There is no need to peel or prep your rhubarb in any way.
Muffin Batter
Lemon Glaze
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Preheat oven to 390℉ (200℃) and line your muffin tin with paper or reusable cups.
Cut rhubarb into ¼ inch thick (½ cm) slices.
⅕ pound rhubarbMix together butter, salt, vanilla and sugar until creamy.
18 grams butter⅕ pinch sea salt⅕ teaspoon pure vanilla extract16 ⅔ grams sugarAdd eggs in one at a time.
½ eggsSift together flour and baking powder.
40 grams flour2 grams baking powderAlternate between adding this and milk to the mixture.
13 ⅓ milliliters milkLeaving a few rhubarb pieces to add to the muffins before baking, fold the rhubarb pieces into the batter.
Divide up the batter evenly between the 18 muffin liners using two large spoons.
Bake for 18 to 20 minutes or until a toothpick comes out with a few crumbs on it. Remove from oven and pans immediately and transfer to a cooling rack. I use dark muffin pans. If using aluminum or other lighter weight metal pans, you may need to increase baking time by a couple of minutes.
While the muffins cool, whisk together the powdered sugar and lemon juice. Brush onto the muffins and enjoy with a cup of coffee.
8 ⅓ grams powdered sugar⅕ lemon
