Best Ever Blueberry Rhubarb Muffins with Sweet Streusel Topping
Get ready to elevate your breakfast or brunch with these delightful Blueberry Rhubarb Muffins! They are wonderfully light, perfectly balanced in sweetness, and burst with the distinctive tartness of baked rhubarb, beautifully complemented by the juicy sweetness of fresh blueberries. If you’re a fan of vibrant fruit combinations, like a classic Strawberry Rhubarb Pie, or the comforting taste of berries in Blueberry Baked Oatmeal, then this muffin recipe is a must-try. Forget your usual rhubarb muffin; these are truly special, and you’ll understand why with every delicious bite.
These muffins offer a harmonious blend of flavors and textures, making them an instant classic. The tender crumb, the sweet-tart fruit pockets, and a glorious crunchy streusel topping combine to create a muffin experience that’s both comforting and exciting. Whether you’re enjoying a quiet morning coffee or hosting a lively brunch, these homemade blueberry rhubarb muffins are sure to impress and become a staple in your recipe collection.
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Essential Ingredients for Your Blueberry Rhubarb Muffins
Crafting these irresistible muffins starts with a few simple, wholesome ingredients you likely already have or can easily find at your local grocery store. Each plays a crucial role in achieving the perfect texture and flavor profile, ensuring every bite is a delightful balance of sweet and tart.
- Rhubarb: The star ingredient, bringing its signature tangy flavor and a beautiful pink hue. It bakes down to a tender, slightly fibrous consistency that’s characteristic of this unique vegetable (often used as a fruit).
- Blueberries: Providing delightful bursts of sweet juiciness that perfectly complement the rhubarb’s tartness. Use fresh, plump blueberries for the best results, though frozen can be an acceptable alternative (see FAQ for tips).
- All-Purpose Flour: Forms the structural foundation of your muffins, ensuring a tender, yet sturdy crumb that holds up to the fruit.
- Plain Greek Yogurt: A secret weapon for adding incredible moisture, richness, and a subtle tang to the batter. The acidity in the yogurt reacts with baking soda, contributing to a wonderfully light and fluffy muffin texture.
- Granulated Sugar and Brown Sugar: A thoughtfully chosen combination. Granulated sugar provides crispness in the streusel and sweetness in the batter, while brown sugar adds a deeper, molasses-rich flavor and extra moisture to the topping.
- Eggs: Essential binders that add richness, moisture, and help the muffins rise beautifully, creating that desired domed top.
- Unsalted Butter: Used generously for both the muffin batter (adding richness and flavor) and for creating that absolutely irresistible, crumbly streusel topping.
- Baking Powder & Baking Soda: The dynamic duo of leavening agents that work together to ensure your muffins are light, airy, and achieve an impressive rise.
- Salt: A small but mighty ingredient that enhances all the other flavors, making the sweet notes sweeter and the tart notes brighter.
Having these key ingredients measured and ready before you begin will make the baking process smooth, efficient, and ultimately lead to a truly delightful batch of homemade blueberry rhubarb muffins.
Preparing Your Fresh Rhubarb and Blueberries with Ease
One of the many joys of baking with fresh rhubarb is how incredibly simple it is to prepare. Unlike some fruits that require extensive peeling, pitting, or intricate preparation, rhubarb is wonderfully low-maintenance. This minimal prep work allows you to get to the exciting part of baking much faster, making it an ideal ingredient for home bakers.
This ease of preparation often reminds me of my popular Fresh Apple Cake recipe, which also boasts a similarly straightforward approach. When it comes to rhubarb, it truly is a “rinse, trim, dice, and go” situation. You’ll be pleased to know there are no tough pits to painstakingly remove, no need for peeling its vibrant skin (which often holds much of its beautiful color), and absolutely no boiling required to soften it. Just give the stalks a good rinse under cold running water, trim off any very dry ends, and then dice the rhubarb into ½-inch chunks, and your vibrant, tangy rhubarb is perfectly ready to be incorporated into your delicious muffin batter.
Rhubarb season typically begins in the early spring, delighting us with its fresh, tart stalks throughout much of the summer months. To find the freshest rhubarb, look for firm, crisp stalks with a vibrant color (ranging from pale green to deep red, depending on the variety). You can often find it at local farmers’ markets, specialty grocery stores, or even in the well-stocked produce section of larger supermarkets. Its unique, tangy flavor and natural ability to add wonderful moisture make it an exceptional ingredient in baking, especially in these particular blueberry rhubarb muffins, where its tartness creates a perfect, refreshing counterpoint to the sweet berries.
The same straightforward, minimal preparation applies to your fresh blueberries. Simply place them in a small colander in the sink, give them a gentle spray with cool water to remove any dust or debris, rinse them thoroughly, and allow them to drain completely. Once drained, they’ll be perfectly clean and ready to add their sweet bursts of flavor and gorgeous color to your muffin batter. When selecting blueberries, look for plump, firm berries with a frosty, dusty bloom; this indicates freshness and peak ripeness. This minimal prep for both fruits ensures you spend less time on tedious tasks and more time enjoying the fulfilling process of baking and, ultimately, the delicious, homemade results.
The Secret to Moist Muffins: Greek Yogurt or Sour Cream
One of the key secrets to achieving these muffins’ wonderfully tender crumb and incredibly moist texture lies in the intelligent inclusion of plain Greek yogurt. This dairy powerhouse does more than just add a delightful tangy note that perfectly complements the fruit; it also contributes significant moisture and richness to the batter without making it overly wet. It’s important to remember a crucial step: always add the melted butter to the plain yogurt, sugar, and eggs after it has cooled slightly. It’s a common oversight, as the melted butter is often set aside in a small bowl to reach the correct temperature, but ensuring it’s not hot prevents it from scrambling the eggs or affecting the delicate consistency of the yogurt.
As a highly versatile option, you can effortlessly swap the plain Greek yogurt for an equal amount of sour cream if that’s what you happen to have on hand or if you simply prefer its flavor profile. Both Greek yogurt and sour cream introduce a lovely acidity into the batter. This acidity is vital, as it reacts with the baking soda, working together to create a chemical leavening process that results in a noticeably lighter, fluffier, and higher-rising muffin. Beyond the leavening, they both impart a remarkable richness and tenderness that water or plain milk simply cannot provide, significantly enhancing the overall texture and mouthfeel of the muffin. My personal preference leans towards plain Greek yogurt for its slightly thicker consistency and often higher protein content, which can contribute to a sturdier, yet still tender, muffin structure. However, rest assured, using sour cream will yield equally delicious and incredibly moist rhubarb muffins, so feel free to use whichever you prefer or have available.
After you’ve lovingly combined the wet ingredients (that’s your plain Greek yogurt, cooled melted butter, sugar, and eggs) in a large mixing bowl, it’s time to gently fold in the dry flour mixture. As you begin to stir, don’t be alarmed if the dough appears quite thick and robust; this is precisely the desired consistency for achieving a muffin with excellent structure and a satisfying chew. This is intentionally a thick, sturdy rhubarb muffin batter, meticulously designed to cradle and hold the generous amounts of fruit beautifully, preventing them from sinking to the bottom, and ultimately yielding a deliciously dense yet wonderfully tender muffin. The golden rule here is to avoid overmixing at all costs, as excessive stirring can develop the gluten in the flour, leading to tough, chewy muffins. Instead, stir just until the dry ingredients are barely incorporated and no streaks of flour remain.
Next, carefully spoon this hearty muffin batter into each section of a 12-cup standard muffin pan. For those coveted bakery-style domed tops, aim to fill each cup generously, nearly to the very top, but take care not to overfill, which could cause the batter to spill over. As you spoon the mixture, make sure each muffin gets a well-distributed share of both the sweet blueberries and the tart pieces of diced rhubarb. For an extra pop of color and an inviting hint of the flavors within, gently press a few additional fresh berries and small rhubarb pieces onto the very top of each unbaked muffin before you add the streusel. This small step adds both visual appeal and ensures a delightful fruity burst in every bite.
Should you prefer smaller portions or wish to make these delightful treats for children, a mini-muffin pan works absolutely wonderfully! Just keep in mind that since mini-muffins are considerably smaller in size, you’ll need to adjust the total cook time accordingly. In my experience, when baking these as mini-muffins, they typically require a shorter baking time, around 10 to 12 minutes. Given their petite size, just one or two blueberries and a tiny sliver of rhubarb on top of each mini-muffin is more than sufficient for a charming presentation and a perfectly balanced flavor profile.
The Irresistible Streusel Muffin Topping: A Must-Have!
The crowning glory of these Blueberry Rhubarb Muffins is, without a doubt, their incredible streusel topping! This delightful addition transforms a simple muffin into a bakery-worthy treat, adding a spectacular crunch and an extra layer of sweetness that perfectly complements the vibrant, tangy fruit within. To ensure every muffin is a masterpiece, make sure to generously add at least one, but preferably two, heaped teaspoons of this crumbly mixture on top of each muffin before it goes into the oven. The more streusel, the more delightful the texture and flavor contrast!
Like many truly excellent rhubarb muffin recipes, this one is intentionally crafted to be moderately sweet in the batter itself. This allows the natural, bright tartness of the rhubarb to truly shine through, providing a refreshing counterpoint. It’s the streusel topping, along with the inherent sweetness of the fresh blueberries, that provides the ideal amount of sugary delight, creating a beautifully balanced and complex flavor profile. A generous sprinkling of this sweet, buttery, and perfectly spiced streusel is absolutely the perfect finishing touch for these vibrant rhubarb muffins! It bakes into a gorgeous golden-brown, crunchy layer that offers a fantastic textural contrast with the soft, tender muffin underneath. This irresistible combination makes every single bite an experience to savor, begging you to reach for just one more.
Remember, because the muffin batter itself is designed to be moderately sweet, that sweet, crunchy streusel topping isn’t merely an optional addition; it’s a vital component that brings the entire flavor and texture profile together. It’s the secret ingredient that creates those truly distinctive and utterly delicious “sweet muffin tops” that everyone instinctively gravitates towards and loves to pick off first! Don’t skip it!
Crafting the Perfect Crumbly Streusel Topping
Creating this delicious, buttery streusel topping for your rhubarb muffins is surprisingly easy and requires minimal effort, even for novice bakers. All you need is a small mixing bowl and a sturdy fork to bring all the ingredients together seamlessly. The absolute key to a good streusel, one that’s perfectly crumbly and not paste-like, lies in using room-temperature butter. This allows the butter to be easily “cut” into the dry ingredients without melting completely, forming those desirable little clumps.
In your small bowl, combine the softened, room-temperature butter with the brown sugar and all-purpose flour. Then, using the tines of a fork, begin to “cream” or cut the butter into the flour and sugar mixture. Alternatively, you can use your fingertips to gently rub the butter into the dry ingredients. Continue mashing, pressing, and stirring with the fork (or rubbing with your fingers) until all the ingredients are well combined and form a crumbly mixture. It should resemble coarse sand with various pea-sized clumps of butter still visible. That’s it! Just like that, you’ve made a delectable, perfectly crumbly streusel topping, ready to crown your muffins with golden, crunchy goodness.
Once your irresistible streusel is ready, generously spoon about one to two teaspoons of the mixture over the top of each muffin in the pan. Don’t be shy; a good amount of streusel ensures a fantastic crunchy, sweet top that everyone will adore! For an added visual appeal and an even more pronounced fruit flavor in every bite, gently nestle a few extra fresh blueberries and one or two small pieces of diced rhubarb directly into the streusel topping. Lightly press them down so they adhere to the sugary-flour mixture. As the muffins bake, these embedded fruits will become wonderfully jammy and soft, creating those truly distinctive, sugary muffin tops that are utterly irresistible and a hallmark of a perfectly baked treat.
Frequently Asked Questions About Baking Blueberry Rhubarb Muffins
Here are some common questions and helpful tips to ensure your homemade blueberry rhubarb muffins turn out perfectly golden, moist, and delicious every single time:
Achieving those coveted high, domed muffin tops largely depends on your oven temperature and how you fill the muffin cups. Start by baking the muffins in an oven preheated to a hot 400° F (200°C). This initial blast of high heat is crucial because it causes the leavening agents (baking powder and baking soda) to react quickly and vigorously, creating a rapid rise that results in that signature puffy, bakery-style “I’m done” look. Additionally, it’s absolutely crucial to fill each muffin cup generously, nearly to the very top, but always take care not to let the batter ooze over the edges. The streusel topping should ideally come right to the edge of the muffin pan for the best results and a substantial muffin. A well-filled cup ensures a robust muffin that rises beautifully from the center, creating that satisfying, professional appearance.
If you find yourself without plain Greek yogurt, full-fat sour cream is an excellent and highly recommended substitute. It provides a very similar tang, richness, and moisture content that will work wonderfully in this recipe. Regular plain yogurt (not Greek) can also be used, but be mindful that it might be a bit thinner in consistency. If using regular plain yogurt, you might want to reduce any other liquid ingredients by a tiny amount or simply ensure your batter still has that desired thick consistency. Either of these options will give you fantastic results, contributing significantly to a delicious, moist rhubarb muffin with a perfectly tender crumb.
Once your blueberry rhubarb muffins are perfectly baked and have achieved those glorious golden-brown streusel tops, carefully remove the muffin pan from the oven and immediately place it on a wire cooling rack. Allow the entire pan to rest for just a minute or two. This brief resting period is crucial as it helps the muffins set slightly and firm up just enough. Then, using a small offset spatula or even just a dinner fork, gently loosen each muffin from its cup, carefully lifting it out. It’s important to avoid the common mistake of flipping the entire pan over immediately, as this action can indeed damage those beautiful, delicate streusel tops and compromise the muffin’s appearance. Transfer the individual muffins directly to the wire cooling rack to finish cooling completely. This method ensures your muffins retain their perfect shape, their exquisite streusel topping, and are easy to handle.
Yes, absolutely! You can successfully use both frozen rhubarb and frozen blueberries in this recipe without any compromise on flavor. There’s no need to thaw them beforehand; in fact, it’s often better to add them directly to the batter while they are still frozen. This helps them hold their shape better during baking and prevents them from bleeding too much color into the batter (especially blueberries). However, be aware that adding frozen fruit might slightly cool down your batter, which could potentially increase the overall baking time by a few minutes. Always check for doneness with a toothpick. If using frozen rhubarb, ensure it was diced to the specified ½-inch chunk size before freezing for best results and even cooking.
Stringiness in rhubarb is usually an indication that you’re working with older, more mature, or tougher stalks. Younger, more tender stalks harvested earlier in the season tend to be less fibrous. When preparing rhubarb, if you notice very distinct, fibrous strings (similar to celery strings), you can gently peel them away with a vegetable peeler or your fingers from the concave side of the stalk. For most young to medium stalks, simply rinsing and dicing is perfectly sufficient, as the cooking process within the muffin will soften the remaining fibers, significantly reducing noticeable stringiness. For the best texture and least stringiness, always choose fresh, firm, and vibrant-colored rhubarb stalks that are not overly thick.
Storage Tips for Optimal Freshness
There’s truly nothing quite like waking up to a warm, scratch-made muffin to start your day on a delicious note. Just like these incredibly tender and flavorful Carrot Banana Muffins, which are another fantastic recipe worth trying, these blueberry rhubarb muffins are undoubtedly at their absolute best when enjoyed fresh from the oven. However, it’s also wonderfully convenient and satisfying to have a batch on hand for those busy weekday mornings, unexpected guests, or simply as an afternoon pick-me-up.
One of the fantastic qualities of this particular recipe is how beautifully these muffins retain their tenderness and fresh flavor over several days. They typically stay wonderfully moist and fresh for about three days after baking, and happily, the delicious streusel topping also remains sweet and delightfully crunchy. This generous timeframe means you have ample opportunity to savor a homemade rhubarb muffin with your morning coffee, as a satisfying snack, or as part of a leisurely brunch without any rush.
For optimal freshness and to prevent them from drying out, it’s crucial to store your cooled muffins correctly. Once they have completely cooled to room temperature (to prevent condensation, which can make them soggy), place them in an airtight container or a large zip-top plastic storage bag. Store them at room temperature, away from direct sunlight or heat. Enjoy them within three days for the very best taste, texture, and overall delightful experience. If you plan to keep them longer, freezing is an excellent option.
Freezing and Defrosting Muffins for Future Enjoyment
These delightful Blueberry Rhubarb Muffins freeze exceptionally well, making them an ideal candidate for meal prepping or simply ensuring you always have a homemade treat ready to go whenever a craving strikes. To freeze them, first ensure they are completely cooled to room temperature. This step is critical, as freezing warm muffins will create condensation that can lead to soggy textures and freezer burn. Once completely cool, place the muffins in a single layer on a baking sheet and flash-freeze them for about 30 minutes to an hour until firm. This prevents them from sticking together. Then, transfer the firm muffins to a freezer-safe zip-top plastic bag or an airtight container, removing as much air as possible to prevent freezer burn. They can be stored in the freezer for up to 3 months, keeping their delightful flavor and texture.
When you’re ready to enjoy a frozen muffin, simply remove it from the freezer and allow it to defrost at room temperature for a few hours. For an even quicker and more satisfying warm-up, place the defrosted (or even still slightly frozen, if you’re in a hurry) muffin on a microwave-safe plate or napkin and heat for approximately 15-30 seconds. The exact time will depend on the wattage of your microwave oven. This gentle warming will restore its wonderfully tender texture, warm the juicy fruit, and bring back the delightful crunch of the streusel, making it feel almost as if it’s just come out of the oven.
The Sweet-Tart Inspiration Behind These Beloved Muffins
Honestly, who knew blueberries and rhubarb would be such a match made in culinary heaven? It’s a pairing that initially surprised even me, and I hadn’t even considered combining sweet, juicy berries with the distinctive tartness of rhubarb until a wonderful and unexpected gift from my mom arrived. She had clipped a promising rhubarb muffin recipe from a local newspaper and thoughtfully shared it with me.
While the original recipe looked delicious enough on its own, it notably lacked any berries. I immediately knew I wanted to add a fresh, vibrant, and fruity twist to that classic scratch-made rhubarb muffin, something that would elevate its flavor profile even further and introduce a new layer of complexity. That initial spark of inspiration led to a delightful journey of experimenting, and the result is this incredible, uniquely flavorful muffin that has quickly become a family favorite. Inside each of these delightful muffins, you’ll discover a vibrant burst of sweet, almost purple-y blueberries intertwined with a distinct punch of characteristically tart rhubarb. When baked, these fruits become wonderfully tender and jammy, creating a dynamic flavor combination that is both comforting and exciting, keeping you coming back for just one more bite. It’s a testament to how simple yet thoughtful additions can truly transform a familiar recipe into something extraordinary and unforgettable.
Beyond Strawberries: Discovering Perfect Pairings for Rhubarb
When we often think of rhubarb in culinary contexts, our minds frequently jump to strawberries, and for excellent reason—they are indeed a classic, beloved, and undeniably delightful pairing! The natural sweetness of ripe strawberries beautifully balances rhubarb’s intense tartness, forming the foundation for countless cherished pies, crumbles, and jams. However, for this particular muffin recipe, I envisioned something a touch different, a fruit that would bring a specific kind of sweet juiciness and subtle flavor to the mix without overwhelming the rhubarb’s unique character.
The tartness of rhubarb is incredibly unique and bold, almost having a citrusy brightness in its intensity. It truly deserves a fruit companion that can complement and enhance its distinctive flavor, rather than simply competing with or overshadowing it. As I pondered what that perfect pairing might be for these muffins, seeking both balance and intrigue, I happened to spot a container of fresh blueberries gleaming invitingly in my fridge. A lightbulb moment! The sweet, slightly earthy notes of blueberries proved to be the ideal counterpoint, enhancing that distinctive rhubarb flavor without ever competing with it. And just like that, these irresistible fresh blueberry rhubarb muffins were born—a testament to delicious accidental discoveries and the magic that happens when you thoughtfully combine complementary flavors in the kitchen!
More Delightful Breakfast & Brunch Recipes to Enjoy
These Blueberry Rhubarb Muffins are certainly poised to be a game-changer for your next at-home breakfast or brunch gathering. Their unique sweet-tart flavor profile and comforting appeal make them a wonderful and impressive addition to any spread. To help you round out your menu and create an unforgettable meal, here are a few more recipes that are among my very favorites for creating memorable meals and gatherings, perfectly complementing these delectable muffins:
- Chili Relleno Casserole: This is a robust and deeply satisfying family favorite! It features mild green chilis, ensuring a gentle warmth rather than intense spice, and is absolutely packed with cheesy goodness. Its savory, slightly piquant profile makes it an unexpectedly delicious pairing with the sweet-tartness of these muffins, offering a wonderful balance of flavors to your brunch or breakfast spread.
- Fresh Fruit Tart: A truly welcome, visually stunning, and refreshing fruity treat that brightens any family gathering or special occasion. The buttery shortbread crust is wonderfully light and crunchy, providing a perfect base for the vibrant array of fresh fruits. The tart itself also boasts a lovely, subtle touch of lemon, which provides a refreshing contrast and brightens all the flavors. It’s a perfect elegant dessert or a beautiful sweet centerpiece for a brunch spread.
- Homemade Biscuits (Easy, No Yeast Recipe)
- Buttermilk Butter Biscuits
- Chocolate Zucchini Cake
- Tiramisu Cake for Dessert
If you tried these delicious Blueberry Rhubarb Muffins or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Your valuable feedback is always greatly appreciated!
Full Blueberry Rhubarb Muffins Recipe Card
Blueberry Rhubarb Muffins
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Equipment
- 2 muffin pans standard size, makes 18 muffins
Ingredients
Muffin Ingredients
- ½ cup unsalted butter – melted then cooled
- ⅔ cup sugar
- ¾ cup plain Greek yogurt
- 2 eggs
- 2 cups all purpose flour
- 2 ¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup rhubarb – diced into ½ inch chunks, plus a few extras for the topping
- 1 cup blueberries – plus a few extra berries for the topping
Topping Ingredients
- 4 tablespoons butter
- ¼ cup brown sugar
- ¾ cup flour
Instructions
- Preheat oven to 400° F (200°C) and prepare your standard-sized muffin pan. You can either spray each muffin cup thoroughly with non-stick cooking spray like Pam, or for easier cleanup and presentation, line each cup with paper cupcake or muffin liners.
- Melt ½ cup of unsalted butter (for the muffin batter) in a small, microwave-safe bowl or saucepan. Once melted, set it aside to cool completely to room temperature. This prevents it from cooking the eggs when mixed.
- Thoroughly rinse your fresh rhubarb stalks under cold water, then slice a large stem in half lengthwise before dicing it into uniform ½-inch chunks. Rinse the fresh blueberries and allow them to drain well in a colander.
Combine Muffin Ingredients
- In a large mixing bowl, whisk together the granulated sugar, plain Greek yogurt, and eggs until the mixture is smooth and well combined. Once the melted butter has cooled to room temperature, add it to the wet ingredients and stir gently until fully incorporated.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Then, gradually add these dry ingredients to the wet mixture in the large bowl, mixing with a wooden spoon or spatula just until no dry streaks of flour remain. Be careful not to overmix; a few lumps are fine!
- Gently fold in the diced rhubarb and fresh blueberries into the thick muffin batter. Use a tablespoon or a cookie scoop to evenly distribute the muffin batter, filling each muffin cup until it’s nearly full (about ¾ full). Avoid overfilling. Set the filled muffin pan aside while you prepare the topping.
Topping Instructions
- In a small bowl, combine the 4 tablespoons of softened, room-temperature butter (for the topping) with the ¼ cup of brown sugar and ¾ cup of flour. Use a fork or your fingertips to blend these ingredients thoroughly until they form a coarse, crumbly streusel topping. The consistency will be quite thick and sandy.
- Generously add one to two teaspoons of this delightful streusel topping over the surface of each muffin in the pan.
Since the muffin batter itself is not overly sweet, adding a good amount of this topping ensures a wonderfully sweet and deliciously crunchy muffin top, providing a perfect balance to the tart fruit.
- For an extra burst of color and flavor, gently place a few additional blueberries and one or two small slices of rhubarb on top of the streusel mixture for each muffin. Lightly press them into the sugar and flour mixture so they nestle securely.
Bake
- Bake the muffins in the preheated 400° F (200°C) oven for 14 – 18 minutes. The muffins are done when they have puffed up beautifully in the center, the streusel topping is golden brown, and a wooden skewer or toothpick inserted into the center comes out with moist crumbs attached (not wet batter).
Be careful not to over bake, as this can lead to dry muffins.
Note: If you are making mini-muffins, the baking time will be considerably shorter. Begin checking the mini-muffins for doneness at around 10 minutes.
Notes
Please note, the nutrition details provided are estimated using a food database, so they’re intended as a rough estimate and should not be considered an exact scientific calculation.