Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 pinch ground nutmeg (Optional)
- 1 ¼ cups diced rhubarb
- 1 cup buttermilk
- 1 cup lightly packed brown sugar
- ¼ cup butter, melted
- 1 large egg
Why Everyone Loves This Recipe
Pro Cooking Tips
- Do not overmix the batter; combine just until the ingredients come together to keep muffins light.
- Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
Step 1
Lightly heat your oven to 350°F (175°C) and either grease a 12-cup muffin tin or line it with paper liners. In a bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Toss in the rhubarb and raisins so they’re well coated with the dry ingredients.
Step 2
In a separate large bowl, whisk together the buttermilk, brown sugar, melted butter, and egg until smooth. Gently fold the flour mixture into the wet ingredients just until everything is moistened—be careful not to overmix.
Step 3
Spoon the batter evenly into your prepared muffin cups. Pop them in the oven and bake for about 25 minutes, or until a toothpick poked into the center comes out clean. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack. They’re delicious served warm or at room temperature.
