Description

Rhubarb Muffins are a delightful treat that perfectly balance sweetness and tanginess, making them an irresistible option for breakfast, snacks, or dessert. Bursting with fresh, tart rhubarb and topped with a cinnamon-sugar crumb, these moist muffins are simple to make and require no advanced baking skills. Enjoy them warm from the oven or share them with friends for a delightful addition to any gathering. This recipe yields 24 muffins, ensuring there’s plenty to go around. Whether you savor them alone or pair them with yogurt and berries for breakfast, these muffins are sure to impress with their tender texture and vibrant flavor.

Ingredients

Scale

3/4 cup sugar
3/4 cup brown sugar
1/2 cup vegetable oil
1 cup buttermilk
1 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 cinnamon
1 tablespoon butter

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Instructions

Preheat your oven to 350°F (175°C). Line a muffin tin with liners.
In a large bowl, mix together the sugars, oil, buttermilk, egg, and vanilla until well combined.
Add flour and baking soda to the wet mixture; stir gently until just combined.
Fold in the diced rhubarb until evenly distributed.
In a separate bowl, blend topping ingredients until crumbly.
Fill muffin cups two-thirds full with batter and sprinkle topping over each.
Bake for 18-22 minutes until golden brown. Cool in the pan for 15 minutes before transferring to a wire rack.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast/Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 220
Sugar: 17g
Sodium: 180mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 3g
Cholesterol: 20mg