Introducing the delightful Rhubarb Muffins, a recipe that pairs perfectly with your morning cup of coffee or tea, bringing a touch of sweetness to your day. Originating from the culinary treasure trove of “Muffin Magic” by Diana Linfoot, these muffins are not only a delicious treat but also a clever way to sneak some rhubarb into your family’s diet.
In the realm of Quick Breads, these Rhubarb Muffins stand out as a fruity, Australian-inspired creation that’s both healthy and convenient to whip up in less than 60 minutes. With a prep time of just 10 minutes and a total cook time of 25 minutes, you can have these delectable treats ready to enjoy in no time.
Let’s dive into the ingredients that make these muffins truly magical. You’ll need 2 eggs, 1/4 cup of sugar to sweeten the batter, 3/4 cup of milk for moisture, 2 tablespoons of yoghurt for added richness, 1/2 cup of sour cream for a creamy texture, and a teaspoon of vanilla extract for that irresistible aroma.
Now, onto the star ingredient: fresh rhubarb. You’ll want to chop up 2 cups of fresh rhubarb, ensuring each piece is tender and bursting with flavor.
For the dry ingredients, you’ll need 2 cups of self-raising flour to give the muffins their fluffy texture, along with 1/2 teaspoon of baking soda for a bit of lift, and 1/2 teaspoon of cinnamon for a hint of warmth. Don’t forget an additional tablespoon of sugar and cinnamon for sprinkling on top before baking.
With your ingredients prepped, it’s time to get baking. Preheat your oven and grease your muffin pans to ensure easy release. In a mixing bowl, thoroughly blend together the wet ingredients, making sure to add the rhubarb last to ensure even distribution throughout the batter.
Next, gently fold in the combined dry ingredients until just incorporated. Don’t worry if the mixture looks a bit lumpy; as long as the dry ingredients are fully mixed in, your batter is ready.
Spoon the batter into the prepared muffin pans, filling each cup about three-quarters full. Sprinkle the tops with the cinnamon sugar mixture for an extra layer of flavor and visual appeal.
Pop the muffin pans into the preheated oven and bake at 200°C for 25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Once baked to perfection, allow the muffins to cool slightly before serving. These Rhubarb Muffins are best enjoyed fresh out of the oven, but they also freeze well for future indulgence.
With a tender crumb, bursts of tangy rhubarb, and a hint of cinnamon sweetness, these muffins are sure to become a family favorite. Plus, with only 194.4 calories per serving, you can savor every bite guilt-free.
So, gather your ingredients and let the magic of rhubarb transform your morning routine with these irresistible Rhubarb Muffins. Whether enjoyed as a quick breakfast on the go or as a cozy afternoon treat, these muffins are sure to bring joy to any occasion.
