Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1 large egg
- 1 cup buttermilk
- 1 1/2 cups chopped fresh or frozen rhubarb
Instructions
- Step 1: Preheat oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners or grease well.
- Step 2: In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- Step 3: In a separate bowl, combine the vegetable oil, egg, and buttermilk.
- Step 4: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Step 5: Gently fold in the chopped rhubarb.
- Step 6: Fill each muffin cup about 2/3 full. Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- For a warm, comforting treat, microwave a muffin for 15-20 seconds until heated through.
- Serve these muffins with a dollop of Greek yogurt or a dusting of powdered sugar for an extra touch of sweetness.
- When folding in the rhubarb, be gentle to avoid streaks of pink throughout the batter, creating a more even distribution.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American