Rhubarb Muffins or Loaves: A Perfect Quick Bread for Any Occasion 🌟
Preparation Time: 15 minutes
Cooking Time: 20 minutes (for muffins), 40 minutes (for loaves)
Total Time: 35 minutes
Yields: 18 muffins or 2 loaves
Description: Whether you bake this delightful quick bread as muffins or loaves, it’s sure to become the star of your breakfast table or coffee break. With its sweet and tart rhubarb filling and a crunchy cinnamon topping, it’s a treat that’s perfect for any time of day.
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups brown sugar
- 1/2 cup butter (softened)
- 1 large egg
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup chopped rhubarb
- 1/2 cup brown sugar (for topping)
- 1/4 cup butter (for topping)
- 1 teaspoon ground cinnamon
Instructions:
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Preheat Oven: Begin by preheating your oven to 350°F (175°C). This step ensures that your oven is at the perfect temperature for baking your muffins or loaves to golden perfection.
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Prepare Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking soda, and salt. Whisk these dry ingredients together to ensure they are evenly distributed, which will help your muffins or loaves rise uniformly.
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Mix Wet Ingredients: In a separate bowl, blend the brown sugar with the softened butter until well combined. Add the egg and whisk until the mixture is smooth and fluffy. Stir in the buttermilk and vanilla extract, mixing thoroughly to create a smooth batter base.
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Combine Ingredients: Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can lead to dense muffins or loaves. Gently fold in the chopped rhubarb, ensuring it is evenly distributed throughout the batter.
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Prepare for Baking: Spoon the batter into greased or paper-lined muffin tins, filling each cup about 3/4 full. Alternatively, you can spoon the batter into two greased 8 by 4-inch loaf pans, spreading it out evenly.
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Make the Topping: In a small bowl, combine the 1/2 cup brown sugar, 1/4 cup softened butter, and ground cinnamon. Mix until the mixture resembles coarse crumbs. Sprinkle this cinnamon-sugar topping generously over the batter in your muffin tins or loaf pans.
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Bake: Place the muffins or loaves in the preheated oven. Bake for approximately 20 to 25 minutes for muffins or 40 to 45 minutes for loaves. To test for doneness, insert a cake tester or toothpick into the center. If it comes out clean or with just a few moist crumbs, your quick bread is ready.
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Cool: Allow the muffins or loaves to cool in the pans for about 10 minutes. This helps them set and makes it easier to remove them without breaking. After this initial cooling period, transfer them to a wire rack to cool completely before slicing or serving.
Nutritional Information (per muffin):
- Calories: 216.8
- Fat: 7.3 g
- Saturated Fat: 1.4 g
- Cholesterol: 12.6 mg
- Sodium: 165.3 mg
- Carbohydrates: 35.6 g
- Fiber: 0.8 g
- Sugar: 21.6 g
- Protein: 2.8 g
Keywords: Breads, Fruit, Low Cholesterol, Brunch, Quick Breads, Less Than 60 Minutes, For Large Groups, Oven Baking
Enjoy your freshly baked rhubarb muffins or loaves with a cup of tea or coffee, and delight in the perfect balance of sweetness and tanginess that makes this quick bread a memorable treat. 🌟🍰🍓
