Rhubarb Muffins
Rhubarb Muffins bring a delightful burst of flavor with tender texture and fresh, tangy rhubarb pieces, perfect for breakfasts or snacks.
Ingredients
For the Muffins
- 3/4 cup sugar Sweet granules that will elevate the flavor.
- 3/4 cup brown sugar Rich, molasses-infused sugar adds depth and moisture.
- 1/2 cup vegetable oil Provides a creamy, delightful texture.
- 1 cup buttermilk (or milk + 1 tbsp vinegar) Creates a tender crumb.
- 1 piece egg Binds ingredients together.
- 1 teaspoon vanilla extract Enhances all flavors.
- 2 3/4 cups all-purpose flour Base component, providing structure.
- 1 teaspoon baking soda Leavening agent for rising.
- 3 cups diced rhubarb Brings brightness to each bite.
For the Topping
- 1/2 cup sugar Add sweetness for a beautiful crust.
- 1/2 teaspoon cinnamon Adds cozy aroma and complexity.
- 1 tablespoon butter, softened Contributes richness to the topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line your muffin cups with paper liners.
- In a large bowl, combine the sugar, brown sugar, and vegetable oil, mixing until creamy.
- Stir in the buttermilk, egg, and vanilla extract until well combined.
- Gently fold in the flour and baking soda until just incorporated.
- Add the diced rhubarb and fold until evenly distributed.
- For the topping, mix the sugar, cinnamon, and softened butter until crumbly.
- Fill the muffin liners about 2/3 full with the batter and sprinkle with the topping.
Baking
- Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool for a few minutes in the pan before transferring them to a wire rack.
Notes
Choose fresh rhubarb and don’t overmix for the best results. Store in an airtight container for up to 3 days.