Rhubarb Muffins


Rhubarb Muffins



2 1/4 cups all-purpose flour
1 cup granulated sugar
2 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs
3/4 cup buttermilk
1/2 cup unsalted butter, melted and cooled slightly
1/4 cup hot water
2 tsp vanilla
2 1/2 cups chopped rhubarb, cut into 1/2-in. pieces, divided
1 tbsp coarse sugar


  • PREHEAT oven to 375F and line a 12-cup muffin tin with paper liners.
  • WHISK flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk eggs, buttermilk, butter, hot water and vanilla in a medium bowl. Stir into flour mixture until just combined. Stir in 2 cups of the rhubarb.
  • DIVIDE batter among liners. Toss remaining 1/2 cup of the rhubarb with coarse sugar. Spoon over batter.
  • BAKE until a cake tester inserted into centre of a muffin comes out clean, 18 min to 20 min. Transfer muffins to a rack to cool slightly. Serve warm or at room temperature.

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