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Rhubarb, with its vibrant pink and green stalks, is a unique ingredient that has made its mark in the world of baking. Often considered a vegetable, this tart plant is a beloved favorite in many desserts, especially during the spring and summer months when it is in season. The appeal of incorporating tangy flavors into baked goods is undeniable; they provide a delightful contrast to the sweetness typically found in cakes and cookies. Rhubarb muffins are a perfect illustration of this balance, showcasing the tartness of rhubarb alongside the comforting sweetness of a muffin.

Tangy Rhubarb Muffins You’ll Love to Bake!

Bake delicious tangy rhubarb muffins this spring with our easy recipe! These muffins combine the tartness of fresh rhubarb with sweetness, creating a delightful contrast in every bite. Perfect for breakfast, snacks, or brunch, they are customizable and freeze well for future enjoyment. Discover the joy of using seasonal ingredients and impress everyone with your baking skills. Don’t miss out on this tasty treat! #RhubarbMuffins #Baking #MuffinRecipe #SpringBaking #DeliciousTreats
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

¾ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup buttermilk

1 ½ cups fresh rhubarb, chopped into small pieces

½ cup chopped walnuts (optional)

Zest of 1 lemon

1 teaspoon lemon juice

¼ cup coarse sugar for sprinkling on top

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly.

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.

        Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

          Incorporate Buttermilk and Lemon: In a small bowl, combine the buttermilk, lemon zest, and lemon juice. Gradually add this mixture to the butter mixture, mixing well.

            Combine Mixtures: Slowly fold the dry ingredients into the wet ingredients, mixing just until combined. Be careful not to overmix; the batter should be slightly lumpy.

              Add Rhubarb and Nuts: Gently fold in the chopped rhubarb and walnuts (if using) until evenly distributed in the batter.

                Fill Muffin Cups: Spoon the muffin batter into the prepared muffin tin, filling each cup about ¾ full. Sprinkle a little coarse sugar on top of each muffin for a delightful crunchy finish.

                  Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

                    Cool and Enjoy: Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

                      Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins