It’s been an amazing springtime at home! And these rhubarb muffins pair perfectly with the slowly warming weather and partly sunny days of Washington to brighten them up a little more. I love being able to go out into my backyard at home and pick some fresh rhubarb to chop up and throw into some muffins or a crostata. So here I am (after failing again to post for a couple weeks or so), to share this scrumptious recipe.
I believe I picked about 4 to 5 stalks of rhubarb for this recipe, some small and some large. I rinsed them well and chopped them up into 1/2 inch bits and then chopped them a little more. I don’t think it matters too much how small the rhubarb is. But I chopped up enough to equal 1 1/2 cups.
I mixed together the wet ingredients with the brown sugar until smooth and then I added the dry ingredients, mixing just until all the flour is mixed in. If you mix things like cookie, cake, or muffin batter for longer than necessary after the flour is in then strands of gluten form making it chewier and not as light, which we don’t want. So if you’re not making bread, be careful not to over-mix!
Also, I made this recipe three different times, each time using a different kind of oil. My mom recently learned, and taught me too, that oil is oil and you can use any kind you like in a recipe but it will just slightly change the taste. The last time I made these muffins, I decided to go for coconut oil. I melted the coconut oil in the microwave, however once I mixed it in with the buttermilk and egg, which were both cold, the oil got a little clumpy and solidified into small bits. So if you’re going to use coconut oil and want it to be well mixed in then allow the buttermilk and egg to come to room temperature before using them. Apparently you’re supposed to do that for most recipes for some reason but I won’t say too much about it until I learn more about it…stay tuned. Anyway, the muffins still turned out fine with slightly clumpy coconut oil. Below is the batter with vegetable oil.
And below is the batter in the paper cups with coconut oil. I also sprinkled some muffins with regular sugar and some with pearl sugar.
And below this is the muffins all finished up 🙂 I allowed them to cool for about 10 minutes in he muffin pan before removing them.
I hope you try out these rhubarb muffins! They are just so delicious and I love how the rhubarb gives a nice tart flavor to these sweet muffins. Let me know what you think!!
And I promise I will try to post more again…. at least once a week.
- 1 1/4 cups brown sugar
- 1/2 cup any oil (coconut, vegetable, olive, ...)
- 1 egg
- 1 cup buttermilk
- 1 tsp vanilla
- 2 1/2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 3/4 cups diced rhubarb
- Preheat the oven to 350 degrees F. Grease or line muffin pans, 24 if regular size paper cups or less if taller paper cups.
- Add brown sugar, oil, egg, buttermilk, and vanilla into a mixing bowl. Mix until smooth with the paddle attachment. (If using coconut oil, allow the buttermilk and egg to come to room temperature before using then melt the coconut oil before mixing in.)
- Add the baking soda, baking powder, and salt and mix in. Add the flour and mix just until smooth.
- Cut the rhubarb into 1/2 inch bits then stir into the batter. Scoop the batter into each muffin cup making sure they are even. If you're using regular paper cups, make sure some room is left in each cup and do not fill all the way. Sprinkle some sugar over each muffin.
- Bake the muffins for about 25 minutes. Let cool in the pans for at least 10 minutes. Eat up!