Ingredients
Scale
- All-purpose flour 2 1/4 cups
- Granulated sugar 1 cup
- Baking powder 2 teaspoons
- Baking soda 1 teaspoon
- Salt 1/2 teaspoon
- Egg 1 large
- Vegetable oil 1/2 cup
- Buttermilk 1 cup
- Rhubarb 1 1/2 cups, chopped
Instructions
- Step 1: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- Step 2: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Step 3: In a separate bowl, whisk together the egg, oil, and buttermilk.
- Step 4: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Step 5: Gently fold in the chopped rhubarb.
- Step 6: Fill each muffin cup about 2/3 full. Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- A quick zap in the microwave for 10-15 seconds will bring back that fresh-baked warmth and aroma.
- Serve these delightful muffins with a dollop of whipped cream or a dusting of powdered sugar for an extra special treat.
- For a more tender muffin, be careful not to overmix the batter after adding the wet ingredients – a few streaks of flour are perfectly fine.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American