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Moist Rhubarb Muffins Recipe Easy Homemade Oil-Based Bake

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These moist rhubarb muffins made with oil are soft, tender, and perfectly balanced with a fresh, tangy punch from rhubarb. Quick and easy to make, they are a wholesome treat perfect for spring and summer.

Ingredients

Scale
  • 1 ½ cups fresh rhubarb, chopped into small pieces (about 225 grams)
  • 2 cups all-purpose flour (250 grams)
  • ¾ cup granulated sugar (150 grams)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅓ cup vegetable oil (80 ml)
  • 2 large eggs, room temperature
  • ½ cup plain yogurt (120 ml)
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease your muffin tin or line it with paper liners.
  2. Chop 1 ½ cups (225 g) of fresh rhubarb into small, even pieces.
  3. In a large bowl, whisk together 2 cups (250 g) all-purpose flour, ¾ cup (150 g) granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
  4. In another bowl, whisk 2 large eggs until smooth, then add ⅓ cup (80 ml) vegetable oil, ½ cup (120 ml) plain yogurt, 1 teaspoon vanilla extract, and the zest of one lemon. Whisk until fully blended and glossy.
  5. Pour the wet ingredients into the dry mix. Stir gently with a spatula until just combined; the batter will be thick and a little lumpy.
  6. Carefully fold the chopped rhubarb into the batter, distributing evenly without breaking up the pieces.
  7. Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
  8. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Muffins should be golden on top and spring back when lightly pressed.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Do not overmix the batter to avoid tough muffins; stir until no streaks of flour remain. Use fresh rhubarb for best texture; if using frozen, thaw and drain well. Rotate the pan halfway through baking for even color. Muffins taste better the next day as flavors meld. Store in airtight container at room temperature for up to 2 days or refrigerate/freezer for longer storage.

Nutrition

Keywords: rhubarb muffins, moist muffins, oil-based muffins, easy muffins, spring baking, homemade muffins, quick muffins, tangy muffins

Find it online: https://gleamgulp.com/moist-rhubarb-muffins-recipe-easy-homemade-oil-based-bake/