Rhubarb buttermilk muffins recipe

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.
Indulge in the delightful combination of tart rhubarb and creamy buttermilk with these scrumptious Rhubarb Buttermilk Muffins. This recipe offers a perfect balance of tanginess and sweetness, making it an ideal treat for breakfast or brunch. The muffins are moist, fluffy, and bursting with the unique flavor of rhubarb. With simple ingredients and a straightforward preparation process, these muffins are sure to become a favorite among both rhubarb enthusiasts and muffin lovers alike.

Keywords: Rhubarb, Buttermilk, Muffins, Tangy, Sweetness

Rhubarb buttermilk muffins recipe details

Rhubarb buttermilk muffins recipe, recipe Rating: 4.6
Number of votes:112

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.