Walnut Rhubarb Muffins
Delicious and moist muffins that combine the tartness of rhubarb with the crunch of walnuts, perfect for a springtime treat.
Ingredients
Wet Ingredients
- ½ cup unsalted butter, softened to room temperature
- 1 cup granulated sugar For less sugar, reduce to ¾ cup.
- 2 large eggs Use room temperature for even mixing.
- ½ cup milk Whole, 2%, or a milk-alternative for dairy-free.
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ½ cups all-purpose flour Can substitute with gluten-free flour for variation.
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Fruits and Nuts
- 1 cup chopped rhubarb Trim fibrous ends, may use frozen if thawed and drained.
- 1 cup chopped walnuts Toast for extra flavor, optional but recommended.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
- In a mixing bowl, cream the softened butter and sugar until light and fluffy — about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the milk and vanilla until combined.
Mixing
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just incorporated.
- Gently fold in the chopped rhubarb and walnuts until evenly distributed.
Baking
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 20–25 minutes, until golden and a toothpick comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Wrap individually for freezing.