Spring Rhubarb Easter Muffins (Print)
Delightful spring muffins with tangy rhubarb that perfectly balance sweet and tart flavors for your Easter celebration.
# Ingredients:
01 -
2 cups rhubarb, diced
02 -
1/2 cup granulated sugar
03 -
1/4 cup brown sugar
04 -
2 cups all-purpose flour
05 -
1/2 cup unsalted butter, melted
06 -
1/2 cup milk
07 -
2 eggs
08 -
1 teaspoon vanilla extract
09 -
1 teaspoon baking powder
10 -
1/2 teaspoon baking soda
11 -
1/2 teaspoon salt
12 -
Zest of 1 lemon
# Steps:
01 -
Preheat oven to 375°F (190°C) and line a muffin tin with cupcake liners.
02 -
In a bowl, mix the diced rhubarb with granulated sugar and set aside.
03 -
In a separate bowl, whisk together brown sugar, melted butter, milk, eggs, and vanilla extract.
04 -
Add the flour, baking powder, baking soda, salt, and lemon zest to the wet ingredients, stirring until just combined.
05 -
Gently fold in the rhubarb mixture.
06 -
Divide the batter evenly among the muffin cups.
07 -
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
08 -
Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
# Additional Notes:
01 -
Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.