Description
Bright, tangy rhubarb and sweet, toasty coconut combine to create tender and moist muffins with a slightly crisp top and a soft, fruity center.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup shredded coconut
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/3 cup vegetable oil
- 1 large egg
- 1 cup chopped rhubarb
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Combine flour, sugar, coconut, baking powder, baking soda, and salt in a large bowl. In another bowl, whisk together buttermilk, oil, and egg until well combined. Pour the wet ingredients into the dry ingredients and gently mix until just combined.
- Fold in the chopped rhubarb. Divide the batter evenly among the muffin cups. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean and the tops are golden.
- Let cool in the pan for a few minutes before transferring to a wire rack. Cool slightly so the texture sets, then enjoy warm or at room temperature.
Notes
For added texture, sprinkle extra shredded coconut or raw sugar on each muffin before baking. Store muffins in an airtight container for up to 2 days at room temperature or up to 5 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 30mg