Tangy Rhubarb Muffins Recipe: A Sweet Spring Breakfast Treat

Bursting with vibrant flavor, these tangy rhubarb muffins weave a delightful twist into classic breakfast treats.

Seasonal rhubarb adds a zesty punch to every tender bite.

Sweet and tart notes dance across your palate, creating a memorable morning experience.

Fresh ingredients blend seamlessly, promising a delectable surprise with each muffin.

The bright crimson stalks bring a playful burst of color to your baking adventure.

Rhubarb’s unique tartness transforms ordinary muffins into an extraordinary morning delight.

Bake a batch and watch smiles bloom around the breakfast table.

Serve Rhubarb Muffins For Breakfast

• Breakfast Bliss Companion: Pair these tangy rhubarb muffins with a creamy Greek yogurt for a balanced morning meal that combines sweetness and tartness.
• Afternoon Tea Delight: Serve the muffins alongside a hot cup of Earl Grey tea, creating a classic British-inspired snack perfect for relaxing moments.
• Dessert Transformation: Warm the muffins slightly and top with a scoop of vanilla bean ice cream for an elevated dessert experience that highlights the rhubarb's vibrant flavor.
• Picnic Perfect Treat: Pack these muffins in a portable container for outdoor gatherings, offering a delightful homemade treat that travels well and impresses friends and family.

Storage Tricks For Rhubarb Muffins

• Quick Fridge Storage: Seal muffins in an airtight container, keeping them fresh for 3-4 days at refrigerator temperature. Perfect for morning grab-and-go breakfasts or afternoon snacks.
• Freezer-Friendly Method: Wrap individual muffins in plastic wrap, then place inside freezer bags. They'll stay delicious for up to 2 months. Thaw overnight in the refrigerator or warm briefly in the microwave for a quick treat.
• Room Temperature Tip: Store at ambient temperature in a sealed container for 1-2 days. Keep away from direct sunlight and humidity to maintain optimal texture and flavor.
• Meal Prep Strategy: Bake a double batch on weekends. Portion muffins into daily servings, making weekday breakfasts effortless and ensuring consistent morning nutrition without daily cooking.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Calories: 200 kcal

Servings: 13

Tangy Ingredients For Rhubarb Muffins

• All-Purpose Flour: Provides sturdy structure and tender crumb for muffins, choose unbleached flour for best texture.
• Baking Powder: Creates light and airy lift, ensuring muffins rise perfectly and have soft interior.
• Baking Soda: Helps neutralize acidic ingredients and enhances golden browning, essential for balanced texture.
• Salt: Balances sweetness and enhances overall flavor profile of the muffins.
• Ground Cinnamon: Adds warm, aromatic spice that complements rhubarb's tangy character.

• Unsalted Butter: Provides rich, smooth moisture and contributes to tender muffin texture, melted for easy mixing.
• Granulated Sugar: Sweetens and helps create soft, moist crumb with delicate caramelization.
• Large Eggs: Bind ingredients together and create structure, room temperature for smoother incorporation.
• Vanilla Extract: Adds deep, complex flavor that elevates entire muffin experience.
• Sour Cream: Introduces tanginess and incredible moisture, ensuring incredibly soft muffin texture.

• Fresh Rhubarb: Brings vibrant tartness and beautiful color, choose firm stalks with bright pink to red hue.
• Optional Topping Ingredients: Adds delightful crunch and extra flavor dimension to finished muffins.

Tools For Baking Rhubarb Muffins Fast

• Muffin Tin: 12-cup standard size for perfectly portioned muffins.
• Large Mixing Bowls: Two bowls for separating dry and wet ingredients.
• Whisk: Essential for smoothly blending ingredients without lumps.
• Measuring Cups and Spoons: Precise measurements for accurate baking.
• Spatula: Helps fold rhubarb gently and scrape batter into muffin cups.
• Sharp Knife: For chopping rhubarb into small, even pieces.
• Wire Cooling Rack: Allows muffins to cool evenly and prevent soggy bottoms.
• Toothpicks: Checks muffin doneness by testing center for clean insertion.
• Muffin Liners (optional): Prevents sticking and makes cleanup easier.

Steps To Bake Soft Rhubarb Muffins

• Fire Up the Oven

Crank your oven to a toasty 375F and grab a muffin tin. Slide in some paper liners or give the pan a quick spray of cooking oil.

• Blend Dry Magic

Grab a big mixing bowl and whisk together the flour, baking powder, baking soda, salt, and cinnamon until they’re best friends.

• Whip Wet Wonders

In another bowl, create a smooth symphony by whisking melted butter, sugar, eggs, vanilla, and sour cream until they’re perfectly combined.

• Create Muffin Masterpiece

Pour the wet mixture into the dry ingredients and stir gently. Don’t go crazy – just mix until everything talks to each other. Tenderly fold in those ruby-red rhubarb chunks.

• Fill and Top

Scoop the batter into your muffin cups, giving each one some love. If you’re feeling fancy, sprinkle a crumbly topping over each muffin.

• Bake to Perfection

Slide the pan into the oven and bake for about 18-22 minutes. You’ll know they’re done when a toothpick comes out clean after a little poke.

• Cool and Enjoy

Let the muffins hang out in the pan for five minutes, then transfer them to a wire rack. Give them a moment to chill before diving in and enjoying your rhubarb delight.

Tips For Moist And Tangy Muffins

• Rhubarb Ripeness Check: Select firm, bright pink or red stalks for the freshest, tangiest flavor. Avoid soft or discolored rhubarb that might taste woody or bland.
• Moisture Magic: Pat chopped rhubarb dry with paper towels to prevent excess liquid from making muffins soggy. This trick ensures a perfectly tender texture.
• Freezer-Friendly Hack: These muffins freeze beautifully for up to 3 months. Wrap individually in plastic wrap, then store in a freezer bag for quick grab-and-go breakfasts.
• Dietary Swap Options: Replace sour cream with Greek yogurt for a lighter version. For gluten-free needs, use a 1:1 gluten-free flour blend to maintain the same delicious structure.
• Sweet-Tart Balance: If rhubarb seems too tart, reduce sugar slightly or add a handful of diced strawberries to mellow the intense flavor and add natural sweetness.

Tangy Rhubarb Muffins Recipe

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4.6 from 23 reviews

• Total Time: 35 minutes
• Yield: 13 1x

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Description

Scrumptious rhubarb muffins bring springtime sweetness to breakfast tables everywhere. Tangy rhubarb chunks blend perfectly with tender crumb, creating a delightful morning treat you’ll savor with each delectable bite.

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Ingredients

Scale 1x2x3x

• 1.5 cups (360 ml) rhubarb, fresh and chopped
• 2 cups (240 g) all-purpose flour
• ¾ cup (150 g) granulated sugar
• ½ cup (113 g or 1 stick) unsalted butter, melted and slightly cooled
• 1 cup (240 ml) sour cream or plain yogurt
• 2 large eggs
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp salt
• 1 tsp vanilla extract
• 2 tbsps (25 g) granulated sugar (for topping)
• ½ tsp cinnamon (for topping)

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Instructions

1. Oven Preparation: Preheat the oven to 375F (190C) and line a standard muffin tin with paper liners or lightly coat with cooking spray.
2. Dry Ingredient Fusion: Whisk together flour, baking powder, baking soda, salt, and ground cinnamon in a large mixing bowl until perfectly blended.
3. Wet Ingredient Harmony: Combine melted butter, granulated sugar, eggs, vanilla extract, and sour cream in a separate bowl, whisking until the mixture achieves a silky, uniform consistency.
4. Batter Assembly: Fold the wet ingredients into the dry mixture with minimal stirring, gently incorporating chopped rhubarb pieces to maintain the batter’s delicate structure.
5. Muffin Formation: Fill each muffin cup about three-quarters full, optionally sprinkling a crumbly topping over the unbaked muffins for added texture and flavor.
6. Baking and Testing: Bake for 18-22 minutes, checking doneness by inserting a toothpick into the center – it should come out clean and free from raw batter.
7. Cooling Process: Let muffins rest in the tin for 5 minutes, then transfer to a wire rack to cool completely, allowing flavors to fully develop and settle.

Notes

• Choose Fresh Rhubarb: Select firm, bright-colored stalks without blemishes for the best flavor and texture in your muffins.
• Manage Moisture Carefully: Pat chopped rhubarb dry with paper towels to prevent excess liquid from making the muffins soggy or dense.
• Minimize Mixing Action: Stir batter gently and briefly to maintain a tender crumb – overmixing can create tough, rubbery muffins with less appealing texture.
• Adjust Sweetness Strategically: Rhubarb’s tartness varies, so taste your chopped rhubarb and adjust sugar levels accordingly to balance the flavor profile.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 200
• Sugar: 14 g
• Sodium: 150 mg
• Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 29 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 50 mg