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Rhubarb Muffins

Rhubarb Muffins

These rhubarb muffins are moist and flavorful, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Muffins
  • ¾ cup sugar
  • ¾ cup brown sugar
  • ½ cup vegetable oil
  • 1 cup buttermilk can substitute with milk and vinegar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 ¾ cup flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 cups diced rhubarb
Topping
  • ½ cup sugar
  • ½ teaspoon cinnamon
  • 1 tablespoon butter softened

Equipment

  • Mixing Bowl
  • Muffin Tin

Method
 

  1. Preheat your oven to 350°F (175°C) and grease the muffin tin.
  2. In a mixing bowl, combine the sugars, oil, buttermilk, egg, and vanilla. Mix until well combined.
  3. Add the flour, baking soda, and salt to the mixture. Stir until just combined.
  4. Fold in the diced rhubarb gently.
  5. In a separate bowl, mix together the topping ingredients: sugar, cinnamon, and softened butter.
  6. Fill each muffin cup with the batter and sprinkle the topping on each muffin.
  7. Bake for 25 minutes or until a toothpick comes out clean.
  8. Let the muffins cool in the pan for a few minutes before transferring to a wire rack.

Notes

These muffins can be stored in an airtight container for several days. You can also add nuts for extra crunch.