Makes 12 muffins
Rhubarb season is in full swing now and you’ll love it in these muffins. The brown sugar adds a rich flavor and buttermilk gives a light and delicate texture. You can also add a pinch of cinnamon or a tablespoon of candied ginger if you like. You’ll find this and other spring recipes in my newest cookbook Favorite Flavors of Ireland.
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
Pinch of salt
4 tablespoons butter, at room temperature
1 cup (packed) light brown sugar
1 large egg
3/4 cup buttermilk
2 cups (about 8 ounces) fresh rhubarb, cut into 1/2-inch pieces
- Preheat oven to 375° F. Grease standard muffin pan and dust with flour; tap out excess.
- Into large bowl, sift flour, baking powder, baking soda, and salt.
- In another large bowl, cream butter and sugar with electric mixer until light and fluffy. Beat in egg and buttermilk until smooth. Stir flour mixture into butter mixture and then fold in rhubarb.
- Divide batter evenly into prepared pan and bake for about 25 minutes, or until toothpick inserted into center comes out clean. Remove from oven and cool on wire rack for 10 to 15 minutes. Turn out and serve warm or at room temperature.