Best 3 Buttermilk Rhubarb Muffins Recipes
Welcome to the world of buttermilk rhubarb muffins, a delightful treat that combines the tangy sweetness of rhubarb with the tender, moist texture of buttermilk muffins. If you're looking for a recipe that will tantalize your taste buds and leave you craving more, you've come to the right place. This article will guide you through the process of creating the perfect buttermilk rhubarb muffins, with step-by-step instructions, ingredient lists, and helpful tips to ensure your muffins turn out perfectly every time. Whether you're a seasoned baker or just starting out, this article will provide you with all the information you need to create a delicious and satisfying batch of buttermilk rhubarb muffins that will be a hit with family and friends.
Here are our top 3 tried and tested recipes!
BUTTERMILK RHUBARB MUFFINS
A cousin in Maine gave me this recipe. I take these slightly tart treats to meetings where lunch is being served and always come home with an empty plate. It's a good way to use up plentiful rhubarb.
Provided by Taste of Home
Time 35m
Yield 16 muffins.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the six ingredients. In another bowl, whisk the egg, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 198 calories, Fat 7g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 204mg sodium, Carbohydrate 30g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
RHUBARB BUTTERMILK MUFFINS
Steps:
- Procedure: Preheat oven to 400 degrees. Grease 24 medium-sized muffin cups. Combine in large bowl: brown sugar, oil, egg, and vanilla. Beat until well mixed. Stir into mixture buttermilk, rhubarb, and pecans. In another bowl, sift together flour, baking powder, baking soda, and salt. Add this mixture all at once to rhubarb mixture and stir until all ingredients are moistened. Do not over mix. Fill prepared muffin pan 3/4 full with batter. Quickly combine topping ingredients and sprinkle on top of batter in each muffin cup. Bake in preheated oven on center shelf 15 to 20 minutes.
RHUBARB-BUTTERMILK MUFFINS
Steps:
- 1) Preheat oven to 400F. Grease 24 medium-sized muffin cups. 2) Combine in large bowl: brown sugar, oil, egg, and vanilla. Beat until well mixed. Stir into mixture: buttermilk, rhubarb, and pecans. 3) In another bowl, sift together flour, baking powder, baking soda, and salt. Add this mixture all at once to rhubarb mixture, and stir until all ingredients are moistened. Do not overmix. 4) Fill prepared muffin pan ¾ full with batter. 5) Quickly combine topping ingredients and sprinkle on top of batter in each muffin cup. 6) Bake in preheated oven on center shelf for 15-20 minutes.
Tips:
- Prep your rhubarb properly: Trim the ends and remove any leaves. Cut the rhubarb into 1/2-inch pieces.
- Use buttermilk for a tender crumb: Buttermilk adds moisture and tenderness to the muffins. If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.
- Don't overmix the batter: Overmixing the batter will result in tough muffins. Mix just until the ingredients are combined.
- Fill the muffin cups to the top: This will give you tall, domed muffins.
- Bake the muffins until a toothpick inserted into the center comes out clean: This usually takes about 20-25 minutes.
- Let the muffins cool before serving: This will allow the flavors to develop and the muffins to set.
Conclusion:
Buttermilk rhubarb muffins are a delicious and easy-to-make treat. With their tender crumb, sweet and tart flavor, and beautiful pink color, they're sure to be a hit with everyone who tries them. So next time you're looking for a muffin recipe, give these buttermilk rhubarb muffins a try. You won't be disappointed!
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