Raspberry and Rhubarb Muffins

As spring is here, one of the first things that come up in the garden is rhubarb. I feel like rhubarb gets a bad reputation, but I think its a great ingredient that adds get flavor and texture to sweets and desserts. In these raspberry and rhubarb muffins, each bite is packed with flavor from both the raspberries and the rhubarb. The muffins come out with a great red speckle throughout the muffins making them look delicious. Making it a great morning breakfast or snack throughout the day.

In a large bowl, mix the flour with the 3/4 cup of sugar, the baking powder, baking soda and salt. In another large bowl, beat the melted butter, eggs and buttermilk until well combined.

Fold in the dry ingredients into the butter/egg mixture until just everything is wet. Fold in the raspberries, rhubarb and the lemon zest.

Line or spray a standard 12 cup muffin pan. Spoon the batter into the prepared muffin cups and sprinkle the tops generously with sugar.

Bake in a preheated 375°F oven for 30 minutes or until golden on top and pop back up when the top of the muffin is pressed. Transfer the muffins to a rack to cool before serving.

Check Out These Other Muffin Recipes Below

Lemon Crumb Muffins

Raspberry coffee cake muffins

fresh peach muffins

Blueberry ALMOND Muffins

orange blossom muffins

Raspberry and Rhubarb Muffins

45 mins Serves 12 Ingredients: Raspberries, Rhubarb, All Purpose Flour, Turbinado Sugar, Eggs Butter Buttermilk