Description
Delight in the perfect balance of tart rhubarb and sweet cinnamon sugar with these moist and flavorful Rhubarb Muffins. They are easy to make and ideal for a springtime treat.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
Wet Ingredients:
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 1 large egg
- 1 1/2 tsp vanilla extract
Additional for Topping:
- 1 1/2 cups chopped fresh rhubarb
- 2 tbsp granulated sugar
- 1/2 tsp ground cinnamon
Instructions
- Preheat and Prepare: Preheat oven to 375°F (190°C) and line a 12-cup muffin tin.
- Mix Dry Ingredients: Combine flour, sugar, baking powder, baking soda, salt, and cinnamon in a bowl.
- Combine Wet Ingredients: Mix buttermilk, oil, egg, and vanilla in another bowl.
- Blend: Combine wet and dry ingredients, fold in rhubarb, fill muffin cups.
- Add Topping: Mix sugar and cinnamon, sprinkle over muffins.
- Bake: Bake for 18–22 minutes until done.
- Cool and Serve: Cool in pan, then transfer to a wire rack.
Notes
- Frozen rhubarb can be used—just thaw and drain well before adding.
- Muffins freeze well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 13g
- Sodium: 190mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
