Description
Delicious muffins combining tangy rhubarb and sugary sweetness, perfect for any occasion.
Ingredients
- 1.25 cups rhubarb, sliced into 1/2-inch thick pieces
- 1/4 cup butter
- 3/4 cup brown sugar
- 1/3 cup butter, melted and cooled to room temperature
- 1/3 cup sugar
- 1 egg
- 1.75 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp nutmeg, freshly grated
- 1/2 cup milk
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a muffin tin lightly to ensure easy removal.
- In a medium saucepan, melt 1/4 cup of butter over low heat. Stir in the brown sugar until smooth. Pour this mixture into the bottom of each muffin cup to create a sweet base for the muffins.
- Distribute the sliced rhubarb evenly on top of the butter-sugar mixture.
- In a large mixing bowl, whisk together the melted butter, sugar, and egg until fully combined.
- Gradually sift in the flour, baking powder, salt, and nutmeg, folding gently.
- Slowly mix in the milk and vanilla extract until smooth.
- Spoon the batter into each muffin cup, ensuring the rhubarb is covered.
- Bake for 20 to 25 minutes or until golden brown and a toothpick comes out clean.
- Cool in the tin for about 5 minutes before turning them onto a wire rack to cool completely before serving.
Notes
Serve warm for the best experience; consider pairing with whipped cream or vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American