THE RECIPE JOURNAL · Breakfast
Tuxedoville’s Tasty Rhubarb Muffins
These muffins are bursting with tangy rhubarb and just the right amount of sweetness, making them a perfect treat for any time of day. Easy to bake and wonderfully moist, they’re sure to become a favorite in your kitchen.
FROM THE KITCHEN • Tuxedoville’s Tasty Rhubarb Muffins
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350°F (175°C) and either grease a 12-cup muffin tin or line it with paper liners. In a bowl, mix together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Then, fold in the rhubarb and raisins so they’re evenly coated with the flour mixture.
02
Step 2
In a separate large bowl, whisk the buttermilk, brown sugar, melted butter, and egg until well combined. Gently stir the dry ingredients into the wet ones, mixing just until everything is moistened—try not to overwork the batter.
03
Step 3
Spoon the batter into your prepared muffin cups, dividing it evenly. Pop the pan in the oven and bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.
04
Step 4
Once baked, let the muffins cool in the pan for a few minutes before transferring them to a wire rack or plate. They’re delicious warm but also great at room temperature. Enjoy!
Why you’ll love it
These muffins offer a perfect balance of tart and sweet with the fresh rhubarb. They are moist, tender, and full of flavor, making them a delightful treat for breakfast or a snack.
How to serve
Enjoy these muffins warm with a pat of butter or a drizzle of honey. They also pair wonderfully with a cup of tea or coffee for a cozy afternoon snack.
Storage & leftovers
Store the muffins in an airtight container at room temperature for up to two days. For longer freshness, keep them in the fridge for up to a week or freeze for up to three months. Thaw before serving.
