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Rhubarb, with its striking red stalks and unique tart flavor, has long been cherished in kitchens around the world. This versatile vegetable, often mistaken for a fruit, brings a delightful tanginess to both sweet and savory dishes. Whether you’re incorporating it into pies, jams, or even savory sauces, rhubarb’s bright flavor profile can elevate your culinary creations. One of the most comforting ways to enjoy this seasonal produce is through the charming art of muffin-making.

Simple Rhubarb Muffins Recipe for Quick Baking

Indulge in the delightful tang of rhubarb with these beautifully tangy rhubarb muffins! Perfect for breakfast, snacks, or brunch, these muffins blend the tartness of fresh rhubarb with just the right amount of sweetness. Packed with nutrients and easy to make, they’re a wholesome treat you won’t want to miss. Add nuts or spices for a personal twist! Bake a batch and enjoy the deliciousness of seasonal produce. #RhubarbMuffins #BakingAtHome #HealthyRecipes #MuffinLove #SeasonalBaking
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Ingredients
  

1 cup fresh rhubarb, chopped into small pieces

1 cup all-purpose flour

1/2 cup whole wheat flour

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup unsweetened applesauce

1/4 cup vegetable oil

2 large eggs

1 tsp vanilla extract

1/2 tsp cinnamon (optional)

1/4 cup chopped walnuts or pecans (optional)

Coarse sugar for sprinkling on top (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it with cooking spray.

    Prepare the Rhubarb: In a mixing bowl, toss the chopped rhubarb with 1 tablespoon of flour. This will help prevent it from sinking to the bottom of the muffins during baking.

      Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, whole wheat flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon (if using).

        Mix Wet Ingredients: In a separate bowl, mix together the applesauce, vegetable oil, eggs, and vanilla extract until well combined.

          Combine Mixtures: Pour the wet ingredients into the dry ingredients, and gently fold until just combined. Be careful not to overmix; a few lumps are okay.

            Fold in Rhubarb: Gently fold in the floured rhubarb pieces and, if desired, the chopped nuts.

              Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Optionally, sprinkle coarse sugar on top for added sweetness and crunch.

                Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

                  Cool: Once done, remove from the oven and let the muffins cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.

                    Enjoy: Serve warm or at room temperature, and enjoy your delightfully tangy rhubarb muffins with a cup of tea or a glass of milk!

                      Prep Time, Total Time, Servings: 15 minutes | 35 minutes | Makes 12 muffins