My whole family devours these muffins!

If your family anything like mine, it seems that all they do is ask what they can have for a snack. These sourdough discard rhubarb muffins have been a huge hit with everyone from my husband to my toddler.

Although our rhubarb is not even peeping out of the ground yet, I know that for many people it is in it’s peak. I am using frozen rhubarb from last year but either fresh or frozen works wonderfully.

My favorite part of this recipe!

Probably my favorite part of the recipe is how versatile it is. Though it only calls for 1 1/2 cups of rhubarb I have added 3 cups sometimes. I have also added half strawberries to mix it up and they have turned out great! I have added another egg when I had extra and substituted some whole wheat flour for all-purpose flour when I needed to, without ruining the muffins.

Can I make these Gluten Free?

I don’t see why not. I have yet to make them gluten free (though I am sure I will at some point) as long as you are using a 1-for-1 or good all purpose flour I don’t think you will have any issues (just make sure your flour has something like xanthum gum in it).

Are these sourdough discard rhubarb muffins long or short fermentation?

Either! I have made them both ways and kind an in-between way. These muffins are almost bullet-proof and can take just about any thing you through at them.

Sourdough Discard Rhubarb Muffins

A gut healthy, delicious taste of spring!

Ingredients

2 cups. All-purpose flour
1 cup. Sourdough discard
2 1/2 tsp. Baking powder
1/2 tsp. Salt
1 1/2 cup. Sugar
1/2 cup. Melted Butter
2 Eggs
2 tsp. Vanilla Extract
1 cup. Buttermilk
1 1/2 cup. Chopped Rhubarb

Instructions

Preheat oven to 350
Melt butter
Mix melted butter, sugar, vanilla extract, buttermilk, sugar, sourdough discard and eggs together until well combined.
Mix all-purpose flour, baking powder and salt together in a separate bowl.
Combine wet and dry ingredients until well combined.
Mix in rhubarb and fill your muffin liners 3/4 full.
Bake for 20-25 minutes.