Description
These rhubarb muffins offer a perfect balance of tart and sweet, featuring tender chunks of rhubarb and a crunchy cinnamon sugar topping. Perfect for breakfast, brunch, or a snack.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 1 cup buttermilk
- 1/3 cup vegetable oil (or melted butter)
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups fresh rhubarb, chopped
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and granulated sugar.
- In another bowl, mix buttermilk, oil, egg, and vanilla extract.
- Stir the wet ingredients into the dry ingredients just until combined.
- Gently fold in the chopped rhubarb.
- Spoon the batter into the muffin cups, filling each about ¾ full.
- Mix brown sugar and cinnamon together and sprinkle over the tops of the muffins.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use frozen rhubarb if fresh is unavailable; thaw and drain before using.
- Do not overmix the batter to keep the muffins light and fluffy.
- Add berries or nuts for variation.
- Substitute buttermilk with lemon juice and milk mixture if needed.
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 15g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
