Description
Bursting with tangy rhubarb and topped with a cinnamon crumble, these moist and tender rhubarb muffins are perfect for breakfast or a sweet snack.
Ingredients
- Muffins
- 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
- Topping
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon butter, softened
Instructions
1. Preheat oven to 350°F (175°C) and line 24 muffin cups with liners.
2. In a large bowl, mix together sugar, brown sugar, vegetable oil, buttermilk, egg, and vanilla until smooth.
3. Add flour and baking soda, stirring just until combined.
4. Fold in diced rhubarb until evenly distributed throughout the batter.
5. In a small bowl, mix topping ingredients with a fork until crumbly.
6. Fill each muffin cup about 2/3 full with batter.
7. Sprinkle about 1 teaspoon of topping over each muffin.
8. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
9. Cool muffins in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
To make your own buttermilk, add 1 tablespoon white vinegar to a measuring cup and fill with milk to 1 cup. Stir and let sit for a few minutes before using.
Do not overmix the batter to keep muffins tender.
These muffins freeze well for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 18g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg