Description

Indulge in the delightful balance of sweet and tart with these moist Rhubarb Muffins, perfect for breakfast or a snack. Bursting with fresh rhubarb and topped with a cinnamon-sugar crumble, these muffins are not only easy to make but also versatile enough for any occasion. Whether enjoyed warm alongside coffee or as part of a brunch spread, they promise to be a favorite among family and friends. Plus, you can freeze leftovers for later enjoyment without sacrificing flavor or texture.

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
For the topping: 1/2 cup sugar
1/2 teaspoon cinnamon
1 tablespoon softened butter

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Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the sugars, vegetable oil, buttermilk, egg, and vanilla until smooth.
In another bowl, combine flour and baking soda, then gently fold into the wet mixture until just combined.
Gently fold in the rhubarb until evenly distributed.
For the topping: Mix sugar, cinnamon, and softened butter until crumbly.
Fill muffin cups two-thirds full with batter and sprinkle topping on each muffin.
Bake for 18-22 minutes or 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
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin (85g)
Calories: 210
Sugar: 18g
Sodium: 180mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg