Rhubarb buttermilk muffins

Rhubarb Buttermilk Muffins recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
These Rhubarb Buttermilk Muffins are a delightful treat that perfectly balance the tartness of rhubarb with the creaminess of buttermilk. The muffins have a tender crumb and a subtle tang, making them a perfect morning or afternoon snack. With their beautiful pink hue and irresistible aroma, these muffins are sure to impress. Enjoy them warm or cold, with a cup of tea or coffee.

Keywords: rhubarb, buttermilk, muffins, tartness, creaminess.

Rhubarb buttermilk muffins details

Rhubarb buttermilk muffins, recipe Rating: 4.6
Number of votes:105

Ingredients

2-1/2 cups all-purpose flour

2 cups brown sugar

2/3 cup shortening

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon salt

1 cup buttermilk

2 eggs

2 cups rhubarb, diced

Instructions:

In a mixer with the paddle attachment or in a mixing bowl, combine flour and sugar. Cut in shortening until texture of course meal. Add baking powder, baking soda, cinnamon, nutmeg, and salt. Slowly add buttermilk. Add eggs one at a time. Fold in rhubarb. Spoon into 2 greased muffin tins and bake in a 375-degree oven for 15 to 20 minutes.