Best Moist and Delicious Rhubarb Muffins
The title says it all! Nicest recipe that I have come across.
The title says it all! Nicest recipe that I have come across.
- 1/4 cup brown sugar packed
- 1 1/2 cups brown sugar packed
- 1/2 tsp cinnamon
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1 cup pecans chopped
- 1 tsp baking soda
- 3 cups all purpose flour
- 2 tsp vanilla
- 1/4 cup pecans chopped
- note - if you are using frozen rhubarb for this re thaw the rhubarb the night before in a sieve, over a bowl, and discard the excess liquid.3 cups all-purpose flour1 1/2 cups packed brown sugar1 tsp. baking soda1 tsp. salt2 eggs1 cup buttermilk or 1 cup milk including 1 tbsp. vinegar or lemon juice2/3 cup
- 2/3 cup oil
- 2 cups fresh or frozen rhubarb chopped
- Carbohydrate 53.4157752941421 g
- Cholesterol 74.6583333340271 mg
- Fat 16.014634117821 g
- Fiber 1.14147822354414 g
- Protein 4.69479765534499 g
- Saturated Fat 7.30341419417648 g
- Serving Size 1 1 Serving (101g)
- Sodium 113.211713642598 mg
- Sugar 52.274297070598 g
- Trans Fat 1.17926099905478 g
- Calories 370 calories
Step-by-step
- In a large bowl;whisk together the flour, brown sugar, baking soda and the salt.In another, smaller bowl, beat together the eggs, buttermilk (or the substitute), oil and the vanilla extract.
- Gently stir the egg mixture into the flour mixture, just until combined. Do not over-mix.
- Gently fold in the chopped rhubarb and the chopped nuts.
- Fill greased or paper-lined muffin cups about three quarters full.
- Sprinkle the tops with the topping mixture.
- Bake at 375 ° for about 18 - 20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for about 10 minutes before removing the muffins from the pans.
- Allow to continue to cool on a wire rack.
- Makes 18 (large size) of the best of the best rhubarb muffins!
Pull the batter together with a light hand, stopping the moment flour streaks disappear to prevent tough, gluten-heavy crumb structures. Professional bakers know that overworking muffin batter develops excess gluten networks, resulting in dense, rubbery cakes rather than light, tender pastries. When incorporating frozen rhubarb, thaw it completely overnight in a sieve placed over a bowl to drain excess moisture that would otherwise water down the batter and ruin the bake.
The Science of Softness and Crunch
Buttermilk interacts with baking soda to create rapid leavening while tenderizing proteins, so measure it accurately alongside neutral oil for long-lasting moisture. If you lack buttermilk, create an effective acidic substitute by stirring one tablespoon of vinegar or lemon juice into one cup of standard milk and letting it rest for five minutes. Bake these muffins at 375 degrees Fahrenheit for eighteen to twenty minutes until a wooden toothpick inserted into the center emerges clean. Scaling this recipe down for smaller households requires reducing the wet and dry ingredients proportionally while keeping the leavening agents balanced, though large batches should be mixed in two separate bowls to ensure uniform hydration without overbeating.
- Let muffins rest in the pan for exactly ten minutes before transferring them to a wire rack.
- Store baked goods in an airtight container at room temperature for up to three days.
- Chop pecans finely so they distribute evenly rather than sinking to the bottom.
