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.
lb rhubarb
Mix together butter, salt, vanilla and sugar until creamy.
oz butter
pinch sea salt
tsp pure vanilla extract
oz sugar
Add eggs in one at a time.
eggs
Sift together flour and baking powder.
oz flour
oz baking powder
Alternate between adding this and milk to the mixture.
fl oz milk
Leaving 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.
oz powdered sugar
lemon
