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Fluffy, moist and fruity at the same time taste these muffins with rhubarb. They are easy and quick to make from ordinary ingredients. It is an ideal spring pastry for the rhubarb season. You can find a detailed rhubarb muffins recipe with exact quantities and step-by-step instructions here at the very bottom.
How to make fluffy moist batter?
If you follow these little tips, your muffins with rhubarb will taste really fluffy and moist in the end.
Vegetable oil is the main ingredient that makes the pastry so moist. You should not reduce the amount of vegetable oil in the recipe.
You should thoroughly beat eggs with sugar. It takes about 10 minutes. The egg sugar mixture should have an airy, thick consistency and a light color. It must also have increased significantly in volume.
Vegetable oil and milk, on the other hand, are stirred into the egg sugar mixture only briefly. If you do it with a mixer, use one of the lowest speeds.
After adding flour and baking powder to the liquid mixture, stir the batter only briefly. Once all the ingredients have combined into a barely homogeneous mass, the batter is ready. It is best to sift the flour mixture into the liquid mass so that no lumps form and you do not have to stir for a long time.
In addition, you should not bake the rhubarb muffins for too long. The baking time specified in the recipe may vary.
You can use a toothpick to check if they are done. Insert the toothpick into the center of one of the muffins. If it comes out clean, the rhubarb muffins are done. If the toothpick comes out smeared in raw batter, you will need to bake the muffins for a few more minutes.
How to serve?
The rhubarb muffins pass perfectly as a delicious dessert with a cup of coffee or tea. You can also serve them as a sweet breakfast on a spring morning.
If the rhubarb muffins are not sweet enough for you, you can dust them with powdered sugar after cooling. They look even prettier that way.
The fruity mini cakes also taste especially delicious with vanilla ice cream, for example plombir ice cream, with a strawberry or vanilla sauce.
During the rhubarb season, also try my
Perfect for any occasion
The muffins with rhubarb are an ideal pastry for any occasion. Since they are made in a flash, you can simply make them in the evening after work for your loved ones.
But rhubarb muffins are also perfect for a spring celebration. They are very convenient to serve. After all, you can eat them with your hands and you don’t need any cutlery for it.
Moreover, you can take the mini cakes on the go and to a picnic.
These muffins with rhubarb are
- fruity,
- moist,
- fluffy,
- soft,
- sweet sour,
- heavenly delicious,
- moderately sweet,
- aromatic,
- easy and quick to make,
- perfect for the rhubarb season.
Easy rhubarb muffins recipe
The rhubarb muffins recipe, which you can find here at the end of the post in the recipe box, is very simple. In a flash, you’ll have the fruity pastry conjured up on the dining table. You also need, with the exception of rhubarb, only common ingredients for it, which you probably already have at home.
Mix all ingredients to a batter and spread it on the muffin tin**. Put the rhubarb pieces on top. After about 20 minutes baking time your rhubarb muffins are ready.
How to make rhubarb muffins: tips and tricks
- You can adjust the amount of sugar to taste. Keep in mind that rhubarb tastes quite sour.
- Do not stir the batter too long, but only briefly to a just homogeneous consistency.
- Do not bake the muffins longer than necessary so that they taste moist and not dry. Use a wooden skewer to check if they are baked.
- After cooling, you can dust the rhubarb muffins with powdered sugar.
Have you made rhubarb muffins according to this recipe? I’m looking forward to your result, your star rating and your comment here below how they turned out and tasted to you.
Looking for more delicious muffin recipes? Try some more:
- Banana muffins – quick recipe for fluffy muffins with bananas
- Blueberry muffins with chocolate – recipe for moist muffins with blueberry
- Strawberry chocolate muffins – quick summer recipe
Rhubarb muffins
Equipment
- muffin tin
Ingredients
- 320 g rhubarb cleaned, peeled if necessary
- 3 eggs
- 120 g sugar**
- 80 ml milk
- 70 ml vegetable oil
- 250 g flour**
- 8 g baking powder**
- 1 pinch of vanilla bean**
- 1 pinch of salt
Instructions
- Clean rhubarb, peel it as needed and then weigh 320 g of it.
- Cut the rhubarb into pieces about 1 cm wide.
- Line the muffin tin with paper baking cups. Alternatively, you can grease them with butter and dust them with flour, tapping off the excess flour.
- Beat eggs, sugar, vanilla, and salt until light and fluffy.
- Stir in vegetable oil and milk to the egg sugar mixture.
- Mix flour with baking powder.
- Add the flour mixture to the egg sugar mixture and mix just briefly to form a thick batter.
- Fill each muffin case about 1/2 full with the batter.
- Spread the rhubarb pieces on top of the batter in each muffin case, pressing them just lightly into the batter if necessary.
- Bake the rhubarb muffins in a preheated oven at 338 °F (170 °C) for about 20 minutes.
Notes
- The amount of sugar can be adjusted to taste.
- In no case stir the batter too long, but only briefly until just homogeneous consistency.
- Do not bake the muffins longer than necessary so that they taste moist and not dry. Use a wooden skewer to check if they are done baking.
- Note the detailed tips and tricks for making the rhubarb muffins at the top of the post.
If you are using Pinterest, you can pin the following picture:
