- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups rhubarb, chopped
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix melted butter, buttermilk, eggs, and vanilla extract.
- Pour wet ingredients into dry ingredients and stir until just combined.
- Fold in chopped rhubarb gently.
- Divide batter evenly into muffin cups, filling about three-quarters full.
- Bake for 18 to 22 minutes until a toothpick inserted comes out clean.
- Cool in the pan briefly, then transfer to a wire rack.
- Serve warm or at room temperature.
Notes
- Add cinnamon sugar topping for extra crunch.
- Mix in strawberries for a strawberry-rhubarb variation.
- Use whole wheat flour for a heartier texture.
- Store at room temperature for up to 2 days or refrigerate for 5 days.
- Freeze for up to 2 months for longer storage.
- Do not consume rhubarb leaves as they are not safe to eat.
- Author: oussama
- Prep Time: 15 minutes
- Cook Time: 20 minutes