Best 2 Lemon Rhubarb Muffins Recipes
Step into the realm of culinary delight with our comprehensive guide to creating the perfect lemon rhubarb muffins. These tantalizing treats embody a harmonious blend of zesty citrus and tangy rhubarb, resulting in a delectable experience that will captivate your senses. With just a few simple steps and carefully chosen ingredients, you'll embark on a journey to create golden-domed muffins bursting with vibrant flavors and an aroma that will fill your kitchen with warmth and anticipation. From selecting the ripest lemons to incorporating the perfect balance of sweet and tart rhubarb, this guide will begleiten you through the process of crafting these delectable pastries that are sure to become a favorite among family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
RHUBARB LEMON MUFFINS
Kathleen Smith of Pittsburgh, Pennsylvania says: "My father has a rhubarb plant and gives me some every spring. Some of it I stew for him, but I always save some for a new recipe. This is one of the tastiest I've tried."
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and ginger. In a small bowl, combine the eggs, buttermilk, oil and lemon zest. Stir into dry ingredients just until moistened. Fold in rhubarb. , Fill paper-lined muffin cups two-thirds full. Sprinkle with remaining sugar. Bake at 375° for 20-25 minutes or until a toothpick inserted near the middle comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 203 calories, Fat 6g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 221mg sodium, Carbohydrate 35g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
LEMON RHUBARB MUFFINS
Make and share this Lemon Rhubarb Muffins recipe from Food.com.
Provided by Jacqueline in KY
Categories Quick Breads
Time 45m
Yield 12-16 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl combine dry ingredients.
- In a separate bowl combine remaining ingredients and pour over dry mixture.
- Stir till batter is just moist and lumpy.
- Spoon into greased muffin cups.
- Bake at 375 for 20 - 25 minutes.
Nutrition Facts : Calories 190.5, Fat 5.6, SaturatedFat 3.2, Cholesterol 44, Sodium 307.6, Carbohydrate 31.2, Fiber 0.8, Sugar 13.6, Protein 4.1
Tips:
- Choose fresh, ripe rhubarb. The stalks should be firm and brightly colored, with no signs of wilting or bruising.
- If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of regular milk. Let it sit for 5 minutes before using.
- Be careful not to overmix the batter. Overmixing can make the muffins tough.
- Line the muffin tins with paper liners or grease them well to prevent the muffins from sticking.
- Bake the muffins until a toothpick inserted into the center comes out clean. Overbaking can make the muffins dry.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Store the muffins in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.
Conclusion:
Lemon rhubarb muffins are a delicious and easy-to-make treat that are perfect for any occasion. With their bright, tangy flavor and moist, tender texture, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a quick and easy muffin recipe, give these lemon rhubarb muffins a try. You won't be disappointed!
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