Browned Butter Rhubarb Muffins


1 stick unsalted butter

2 eggs
½ cup whole milk
¾ cup sugar
2 cups all-purpose flour
2 teaspoons baking powder
1 large pinch kosher salt
½ teaspoon almond extract or 1 teaspoon vanilla extract
2 cups fresh rhubarb cut into ½ to ¾ pieces
2 teaspoons raw sugar for topping


1. Preheat the oven to 350ºF. Line a regular size 12 cup muffin tin with liners.

2. In a small skillet over medium heat melt the butter and allow it to simmer until it turns a light golden brown and the milk solids start to fall to the bottom of the pan. Remove it from the heat and allow it to cool a bit. Then pour it into a large mixing bowl.

3. To the cooled butter add the eggs, milk and extract and whisk everything well. Then stir in the sugar, flour, baking powder and salt until the batter comes together and is smooth. Carefully fold in the rhubarb pieces. Fill each muffin cup to about half full so that it is evenly distributed amongst all 12 cups. Sprinkle the raw sugar top of the muffins.

4. Bake for 20 to 25 minutes, or until the tops of the muffins are golden brown and spring back when touched.

Naptime Notes

Naptime Recipe Serving ideas

These delicious muffins are great for breakfast or a quick snack. They also are perfect for brunches and summer picnics.


Naptime Stopwatch

10 minutes prep time, 25 minutes bake time.


Naptime Reviews

We are still bringing my daughter around to rhubarb, but she gave these a fair try. My husband and I polished off the rest!



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