Rhubarb Muffins

Name: Rhubarb Muffins
Prep time: 20 min
Total time: 45 min
Ingredients: 4 tablespoons unsalted butter, room temperature; 1 cup packed light-brown sugar; 1 large egg; 0.75 cup low-fat buttermilk; 2 cups all-purpose flour (spooned and leveled); 1.5 teaspoons baking powder; 1 teaspoon baking soda; 0.5 teaspoon salt; 6 to 8 ounces rhubarb, ends trimmed, cut into 1/2-inch chunks (1 1/2 cups); Nonstick cooking spray; 1 tablespoon granulated sugar

By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

20 mins

Total Time:

45 mins

Yield:

12

Buttermilk replaces some of the usual butter in this recipe, producing a lighter texture. Before using buttermilk, always shake it well.

Ingredients

4 tablespoons unsalted butter, room temperature
1 cup packed light-brown sugar
1 large egg
¾ cup low-fat buttermilk
2 cups all-purpose flour (spooned and leveled)
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
6 to 8 ounces rhubarb, ends trimmed, cut into 1/2-inch chunks (1 1/2 cups)
Nonstick cooking spray
1 tablespoon granulated sugar

Directions

Preheat oven to 375 degrees. With an electric mixer, beat together butter and brown sugar in a large bowl until smooth. Beat in egg; add buttermilk, and beat to combine.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Add to butter mixture; beat until smooth. Fold in rhubarb.
Coat a standard (12-cup) muffin tin with cooking spray. Spoon mixture into prepared tin, dividing evenly among cups. Sprinkle with granulated sugar.
Bake until a toothpick inserted in center of a muffin comes out clean, about 25 minutes. Cool in pan on a wire rack 15 minutes. Turn out muffins onto rack; cool completely.