What is one thing you should never do to a muffin mixture?

Never overmix the batter. Overmixing develops gluten and creates dense, tough muffins.

How do you prevent rhubarb muffins from being soggy?

Drain frozen rhubarb well and avoid adding excess liquid. Also, measure flour correctly to keep the batter balanced.

How to make rhubarb muffin?

You whisk dry ingredients, mix wet ingredients, combine gently, fold in rhubarb, and bake at 350°F for about 25 minutes.

What is the secret to a moist muffin?

Oil, buttermilk, and gentle mixing keep the crumb soft and moist.

Quick Rhubarb Muffins Easy Amazing Treat

Name: Quick Rhubarb Muffins Easy Amazing Treat
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 2.5 cups all-purpose flour (312 g) 1 cup buttermilk 1 large egg 1 teaspoon vanilla extract; 1.25 cups packed brown sugar (275 g); 1.5 cups chopped rhubarb (150–180 g, 1/2-inch pieces) 1/2 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 1/2 cup vegetable oil or neutral oil Optional: 1/3 cup granulated sugar (for streusel) Optional: 1 tablespoon melted butter (for streusel) Optional: 1 teaspoon ground cinnamon (for streusel) Optional: 1/2 cup chopped walnuts

Description

Quick Rhubarb Muffins are soft, tender, and perfectly balanced with tart rhubarb and sweet brown sugar. Made with buttermilk and gentle mixing, these muffins bake in about 25 minutes and are perfect for breakfast, snacks, or dessert.

Ingredients

Scale

2.5 cups all-purpose flour (312 g)

1 cup buttermilk

1 large egg

1 teaspoon vanilla extract

1.25 cups packed brown sugar (275 g)

1.5 cups chopped rhubarb (150–180 g, 1/2-inch pieces)

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1/2 cup vegetable oil or neutral oil

Optional: 1/3 cup granulated sugar (for streusel)

Optional: 1 tablespoon melted butter (for streusel)

Optional: 1 teaspoon ground cinnamon (for streusel)

Optional: 1/2 cup chopped walnuts

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Instructions

1. Preheat oven to 350°F (175°C) and line or grease two 12-cup muffin tins.

2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.

3. In a large bowl, mix brown sugar, buttermilk, oil, egg, and vanilla until smooth.

4. Add dry ingredients to wet ingredients and stir gently just until combined. Do not overmix.

5. Fold in chopped rhubarb and walnuts if using.

6. Divide batter evenly among muffin cups, filling almost to the top.

7. If using streusel, mix sugar, melted butter, and cinnamon, then sprinkle over muffins.

8. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.

9. Cool briefly in pan, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to keep muffins soft and tender.

Drain frozen rhubarb well before using to prevent soggy texture.

Streusel topping adds a crisp, sweet finish.

Walnuts add texture but can be omitted.

Store at room temperature for 2 days, refrigerate up to 1 week, or freeze up to 3 months.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 80
Sugar: 11g
Sodium: 95mg
Fat: 4g
Saturated Fat: 0.5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 0.5g
Protein: 1g
Cholesterol: 10mg