Description
Delightful muffins featuring caramelized rhubarb, perfect for breakfast or as an afternoon treat.
Ingredients
Scale
- 1 cup rhubarb, chopped
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
Instructions
- Preheat your oven to 350°F (175°C). Grab a muffin tin and grease it well!
- Mix the chopped rhubarb with brown sugar in a small bowl and let it macerate for about 10 minutes.
- Whisk together the melted butter, granulated sugar, egg, and vanilla extract in a large bowl until smooth and creamy.
- Sift together the flour, baking powder, and salt in another bowl.
- Gradually mix in the dry ingredients to the wet mixture, alternating with milk until just combined.
- Spoon the rhubarb mixture into the bottom of each muffin cup, then pour the batter over the rhubarb, filling each cup two-thirds full.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes, then invert them onto a plate to serve upside down.
Notes
Serve warm for the best flavor, optionally with whipped cream or vanilla ice cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 260
- Sugar: 14g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg