This recipe creates the perfect, delicate, airy muffin with a slightly crunchy sugar crust topping. The delicious contrast in texture will make this your favorite muffin recipe.
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Mix butter, milk, and sugar well, ensuring there are no clumps of butter.
¾ cup honey, ½ cup butter, ½ cup milk
Add eggs, and mix well.
2 large eggs
Add remaining ingredients, leaving rhubarb and flour for last. This makes mixing the batter easier and more thorough if mixing by hand.
2 teaspoons baking powder, ½ teaspoon salt, 1 teaspoon vanilla
Add flour and mix, then mix in rhubarb.
2½ cups flour, 2½ cups rhubarb
Grease the muffin pan (or use cupcake liners), and fill the muffin pan. Bake at 400 °F for 18-25 minutes. (Make sure the pan is in the center of the oven, to cook the muffins evenly.)
Sprinkle the optional sugar topping for crunch, and to promote a higher dome shaped muffin. Use about ¼ to ½ teaspoon per muffin.
6 teaspoons sugar (optional)
Muffins are done when the tops of the muffins start to turn golden brown.
Allow the muffin pan to cool on a rack (allowing for cool airflow underneath the pan), for 15 minutes before removing the muffins from the pan.
Nutrition
Nutrition Facts
Rhubarb Muffins
Serving Size
1 muffin
Amount per Serving
Calories
248.58
% Daily Value*
Fat
8.81
g
14
%
Saturated Fat
5.1
g
32
%
Polyunsaturated Fat
0.58
g
Monounsaturated Fat
2.54
g
Cholesterol
51.81
mg
17
%
Sodium
197.28
mg
9
%
Potassium
141.86
mg
4
%
Carbohydrates
39.1
g
13
%
Fiber
1.2
g
5
%
Sugar
18.17
g
20
%
Protein
4.44
g
9
%
Vitamin A
92.86
IU
2
%
Vitamin B1
0.05
mg
3
%
Vitamin B2
0.08
mg
5
%
Vitamin B3
0.45
mg
2
%
Vitamin C
2.14
mg
3
%
Vitamin D
0.258
µg
2
%
Vitamin E
0.39
mg
3
%
Vitamin K
8.24
µg
8
%
Calcium
91.64
mg
9
%
Iron
0.68
mg
4
%
Magnesium
11.86
mg
3
%
Phosphorus
78.3
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Muffins, Rhubarb
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