Get ready to transform your kitchen into a bakery of dreams with these irresistible Rhubarb Apple Loaf Muffins that will make your taste buds dance with joy! Imagine biting into a perfectly moist, golden-brown muffin bursting with the tangy sweetness of rhubarb and the warm, comforting essence of fresh apples. These aren't just ordinary muffins – they're a celebration of seasonal flavors that will have your family and friends begging for seconds (and the recipe)!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup diced rhubarb
- 1 cup diced apples
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups with cooking spray to prevent sticking.
- In a large mixing bowl, combine 1 1/2 cups of all-purpose flour, 1 cup of granulated sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Whisk together until well blended and set aside.
- In another bowl, whisk together 1/2 cup of vegetable oil, 2 large eggs, and 1 teaspoon of vanilla extract until the mixture is smooth and well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in 1 cup of diced rhubarb and 1 cup of diced apples into the batter. Ensure that the fruit is evenly distributed throughout the mixture.
- Using a spoon or an ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about 2/3 full to allow for rising.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer the muffins to a wire rack to cool completely.
- Enjoy your delicious Rhubarb Apple Loaf Muffins warm or at room temperature. They can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
Tips
- Fruit Prep Matters: Dice your rhubarb and apples into uniform, small pieces to ensure even distribution and consistent baking.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough, dense muffins.
- Room Temperature Ingredients: For the best texture, use eggs and other ingredients at room temperature.
- Check for Doneness: Use the toothpick test – it should come out clean or with just a few moist crumbs when inserted into the center of a muffin.
- Storage Hack: These muffins freeze beautifully! Wrap individually in plastic wrap and store in a freezer bag for up to 3 months.
- Customize Your Muffins: Try adding a sprinkle of cinnamon or a crumb topping for extra flavor and texture.
- Prevent Fruit Sinking: Toss the diced rhubarb and apples in a little flour before folding into the batter to help them stay suspended in the muffins.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 38g
Protein: 3g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 35mg
