Soft and Sweet Rhubarb Muffins
Tender muffins bursting with the tartness of rhubarb balanced by a sweet, crunchy cinnamon sugar topping.
Ingredients
For the Muffins
- 3/4 cup granulated sugar Regular sugar for sweetness.
- 3/4 cup brown sugar Rich brown sugar adds depth of flavor.
- 1/2 cup vegetable oil Provides moisture and richness.
- 1 cup buttermilk or milk with vinegar Adds tang and moisture.
- 1 large egg Binds the ingredients together.
- 1 teaspoon vanilla extract For added flavor.
- 2 3/4 cups all-purpose flour Base for muffins.
- 1 teaspoon baking soda Leavening agent.
- 3 cups diced rhubarb Star ingredient for tart flavor.
For the Cinnamon Sugar Topping
- 1/2 cup sugar Sweet crunch on top.
- 1/2 teaspoon cinnamon Warmth and spice.
- 1 tablespoon softened butter Creates a crumbly topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
- In a large bowl, whisk together granulated sugar, brown sugar, vegetable oil, buttermilk (or milk with vinegar), egg, and vanilla extract until creamy.
- In another bowl, combine flour, baking soda, and a pinch of salt. Gradually fold the dry ingredients into the wet mixture until just combined.
- Gently fold in the diced rhubarb into the batter.
- Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full.
Cinnamon Sugar Topping
- In a small bowl, mix together the sugar and cinnamon with softened butter until crumbly.
- Sprinkle the cinnamon sugar topping generously over each muffin.
Baking
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool slightly in the tin before transferring to a wire rack.
Notes
For variations, consider substituting whole wheat flour or mixing in berries or nuts. Make sure to avoid overmixing to maintain lightness.