Tuxedoville's Rhubarb Muffins

Rhubarb can be an abundant producer, and this tasty muffin recipe, made with buttermilk, cinnamon, and raisins, is a great way to use some up quickly.

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

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

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin or line cups with paper liners.

Step 2

Whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg together in a bowl until well combined; stir in rhubarb and raisins until evenly coated.

Step 3

Whisk buttermilk, brown sugar, melted butter, and egg together in a separate large bowl until smooth; stir in flour mixture until all ingredients moistened. Spoon batter into the prepared muffin cups.

Step 4

Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 25 minutes. Cool in the tin for 3 to 5 minutes before transferring muffins to a wire rack. Serve warm or at room temperature.