Description
These Rhubarb Muffins combine tart rhubarb with a tender, lightly sweet batter and a crumbly cinnamon-sugar topping, making them perfect for breakfast or a snack.
Ingredients
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 3 cups diced rhubarb
- 1/2 cup sugar (for topping)
- 1/2 teaspoon ground cinnamon
- 1 tablespoon butter (softened)
Instructions
- Preheat oven to 350°F and add muffin liners to 24 muffin cups.
- Stir together the sugar, brown sugar, oil, buttermilk, egg, and vanilla in a large bowl.
- Add the flour and baking soda and stir until just combined.
- Fold in the rhubarb until well distributed.
- Mix the topping ingredients in a small bowl with a fork until combined.
- Fill each muffin cup 2/3 full and top with about 1 teaspoon of the topping.
- Bake for 18-22 minutes or until a toothpick comes out with a few moist crumbs.
- Cool in the tin for 15 minutes before removing to cool completely.
Notes
Measure flour correctly and keep mixing gentle to achieve a tender muffin.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American