Rhubarb Muffins

These Rhubarb Muffins are moist, tender, and packed with the tangy flavor of fresh rhubarb. Topped with a sweet cinnamon crumble, they’re the perfect treat for breakfast, brunch, or a snack. Here’s the full recipe, including the cinnamon topping:

Rhubarb Muffins Recipe

Ingredients

For the Muffins:

• ¾ cup granulated sugar
• ¾ cup brown sugar, packed
• ½ cup vegetable oil (or melted butter)
• 1 cup buttermilk (or 1 cup milk + 1 tablespoon vinegar, let sit for 5 minutes)
• 1 large egg
• 1 teaspoon vanilla extract
• 2 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 3 cups diced rhubarb (fresh or frozen, thawed and drained)

For the Cinnamon Topping:

• ¼ cup granulated sugar
• ¼ cup brown sugar, packed
• 1 teaspoon ground cinnamon
• 2 tablespoons melted butter

Instructions

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups lightly with oil or butter.
2. Make the Muffin Batter:
   • In a large mixing bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined.
   • Add the buttermilk, egg, and vanilla extract. Mix until smooth.
   • In a separate bowl, combine the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
   • Gently fold in the diced rhubarb.
3. Prepare the Cinnamon Topping:
   • In a small bowl, mix together the granulated sugar, brown sugar, cinnamon, and melted butter until crumbly.
4. Fill the Muffin Tin:
   • Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. Sprinkle the cinnamon topping evenly over each muffin.
5. Bake:
   • Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
6. Cool and Serve:
   • Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.

Tips:

• Rhubarb Prep: If using frozen rhubarb, make sure to thaw and drain it well to avoid excess moisture in the batter.
• Buttermilk Substitute: If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes before using.
• Storage: Store leftover muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. They can also be frozen for up to 2 months.
• Add-Ins: For extra texture and flavor, add ½ cup of chopped nuts (like walnuts or pecans) to the batter.

These rhubarb muffins are a delightful way to enjoy the tartness of rhubarb balanced with a sweet, cinnamon-spiced topping. Perfect for spring and summer baking! 🥧🍓