Rhubarb Muffins
These delightful muffins are moist, tender, and bursting with the tangy sweetness of fresh rhubarb.
Servings: 24 servings
Calories: 180kcal
Equipment
- Mixing Bowl
- Muffin Tin
- Oven
Ingredients
Ingredients
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1/2 cup vegetable oil
- 1 cup buttermilk (or milk + 1 tbsp vinegar)
- 1 piece egg
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 3 cups diced rhubarb
- 1/2 cup sugar (for topping)
- 1/2 teaspoon cinnamon (for topping)
- 1 tablespoon butter, softened (for topping)
Instructions
- Preheat oven to 350°F (175°C) and line 24 muffin cups with paper liners.
- In a large bowl, mix together sugar, brown sugar, and vegetable oil.
- Add buttermilk, egg, and vanilla extract; mix until well combined.
- Stir in flour and baking soda just until incorporated—do not overmix.
- Fold in diced rhubarb evenly throughout the batter.
- In a small bowl, mix sugar, cinnamon, and softened butter to form a crumbly topping.
- Fill muffin liners 2/3 full with batter. Top each with a teaspoon of the cinnamon sugar topping.
- Bake for 18–22 minutes or until a toothpick inserted comes out clean.
- Cool on a wire rack and enjoy warm or at room temperature.
Notes
For extra flavor, add a pinch of nutmeg or swap rhubarb for a berry mix. These muffins freeze beautifully for up to 3 months.
Nutrition
Calories: 180kcal | Fat: 6g