Rhubarb Muffins
These rhubarb muffins are a perfect blend of sweet and tangy, featuring soft, moist centers, bursts of tart rhubarb, and a crisp cinnamon-sugar topping. They’re easy to make and perfect for breakfast, brunch, or an afternoon treat.
Ingredients
- 1¼ cups sugar
- ¾ cup brown sugar
- ½ cup vegetable oil
- 1 cup buttermilk
- 1 egg
- 1 tsp vanilla extract
- 2¾ cup flour
- 1 tsp baking soda
- 3 cups diced rhubarb
- ½ tsp cinnamon
- 1 tbsp butter
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line a 24-cup muffin tin with paper liners or lightly grease each cup.
- Mix the wet ingredients: In a large bowl, whisk together sugar, brown sugar, vegetable oil, buttermilk, egg, and vanilla until smooth.
- Add the dry ingredients: Gradually stir in the flour and baking soda until just combined. Avoid overmixing to keep the muffins light and fluffy.
- Fold in the rhubarb: Gently mix in the diced rhubarb. The batter will be thick, but the rhubarb will add moisture as it bakes.
- Make the topping: In a small bowl, mix sugar, cinnamon, and softened butter until crumbly.
- Fill the muffin cups: Spoon the batter into the muffin tin, filling each about ⅔ full. Sprinkle about 1 teaspoon of the cinnamon-sugar topping over each muffin.
- Bake: Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Let cool for a few minutes before transferring to a wire rack.