Tuxedoville's Rhubarb Muffins

Tuxedoville's Rhubarb Muffins

Rhubarb can be an abundant producer, and these delicious muffins, made with buttermilk, cinnamon, and raisins, are a great way to use some up quickly.

Preparation Time
20 mins
Cooking Time
25 mins
Total Time
45 mins
Calories
230 Calories

Recipe Instructions

Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
Step 2
Whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a large bowl until well combined; stir in rhubarb and raisins until evenly coated.
Step 3
Whisk together buttermilk, brown sugar, melted butter, and egg in another large bowl until smooth; stir in flour mixture until all ingredients are moistened. Divide batter evenly into the prepared muffin cups.
Step 4
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Cool in the pans for a few minutes before removing to a wire rack. Serve warm or at room temperature.

Ingredients

  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup buttermilk
  • 1 large egg
  • 1 pinch ground nutmeg
  • 1 cup lightly packed brown sugar
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon salt
  • 2.5 cups all-purpose flour
  • 0.25 cup butter, melted
  • 0.33333334326744 cup raisins
  • 1.25 cups diced rhubarb

Categories

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