Description
Moist cinnamon rhubarb muffins filled with tangy rhubarb and topped with a sweet cinnamon crumble, perfect for breakfast or snacks.
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
- 1/2 cup sugar (topping)
- 1/2 teaspoon cinnamon
- 1 tablespoon butter softened
Instructions
- Preheat oven to 350°F and line a muffin tin with 24 liners
- In a large bowl, mix sugar, brown sugar, oil, buttermilk, egg, and vanilla until smooth
- Add flour and baking soda and stir until just combined
- Fold in diced rhubarb evenly into the batter
- In a small bowl, mix sugar, cinnamon, and butter for topping
- Fill muffin cups 2/3 full and sprinkle topping over each
- Bake for 18 to 22 minutes until set and lightly golden
- Cool for 15 minutes before removing and allow to cool completely
Notes
- Do not overmix to keep muffins soft
- Use fresh rhubarb for best texture and flavor
- To make buttermilk, mix milk with vinegar and let sit briefly
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 18
- Sodium: 140
- Fat: 7
- Saturated Fat: 2
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 3
- Cholesterol: 15