How to Make Tuxedoville's Rhubarb Muffins - A Step-by-Step Guide

Welcome to Tuxedoville's kitchen where we are always cooking up something delicious! Today, we are excited to share with you our recipe for Rhubarb Muffins. These delightful muffins are perfect for a quick breakfast on the go, a sweet treat with a cup of tea, or a delightful addition to any brunch spread.

Rhubarb is a unique vegetable that is often used in sweet dishes due to its tart flavor. It adds a pop of color and a tangy kick to these muffins, making them a standout option for a...

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Ingredients

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1 pinch ground nutmeg (Optional)
  • 1 ¼ cups diced rhubarb
  • ⅓ cup raisins
  • 1 cup buttermilk
  • 1 cup lightly packed brown sugar
  • ¼ cup butter, melted
  • 1 large egg

Information

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Additional Time: 5 mins
  • Total Time: 50 mins
  • Servings: 12
  • Yield: 12 muffins

  • Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  • Whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg together in a bowl; stir rhubarb and raisins into flour mixture.
  • Whisk buttermilk, brown sugar, melted butter, and egg together in a large bowl; stir flour mixture into buttermilk mixture just until all ingredients are moistened. Divide batter evenly into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pans for a few minutes before removing from pan. Serve warm or at room temperature.
  • Nutrition

    230 cal.

    • Total Fat: 5g
    • Saturated Fat: 3g
    • Cholesterol: 27mg
    • Sodium: 304mg
    • Total Carbohydrate: 43g
    • Dietary Fiber: 1g
    • Total Sugars: 22g
    • Protein: 4g
    • Vitamin C: 1mg
    • Calcium: 83mg
    • Iron: 2mg
    • Potassium: 162mg