Spring
Rhubarb Muffins
Tender cinnamon muffins for the first market rhubarb, tart enough to taste like spring and sturdy enough for breakfast.
- Prep
- 15 min
- Cook
- 22 min
- Total
- 37 min
- Yield
- 12 muffins
- Category
- Baking
- Source
- The Home Almanac kitchen
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 cup plain yogurt
- 1/3 cup vegetable oil
- 1 egg
- 1 tsp vanilla
- 1 1/2 cups rhubarb, cut in 1 cm pieces
- 2 tbsp coarse sugar
Steps
- Heat the oven to 190 C (375 F) and line a 12 cup muffin tin.
- Whisk the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon in a large bowl.
- In a second bowl, whisk the yogurt, oil, egg, and vanilla until smooth.
- Fold the wet ingredients into the dry ingredients until a few streaks remain, then fold in the rhubarb.
- Divide the batter among the cups and sprinkle with coarse sugar.
- Bake 20 to 22 minutes, until the tops spring back and a skewer comes out clean. Cool 10 minutes before lifting from the tin.
Notes
Use bright, firm stalks and trim any dry ends. If the rhubarb is very juicy, toss it with a teaspoon of flour before folding it in.
Pairing Good with coffee or a glass of cold milk.
Start with the harvest
This recipe is tied to rhubarb. Browse farmers markets in Ontario.
Tools
Tool links in this section may be affiliate links, which can earn The Home Almanac a commission at no extra cost to you.
- 12 cup muffin tin
Make a card to share
Add a photo of your finished dish (and your handwritten card, if you have one) and save a recipe card built for Facebook. Your photo stays on your device.
Free to save and post. The card credits The Home Almanac with a link back.