Get ready to indulge in these deliciously moist Rhubarb Muffins that burst with flavor and are perfect for breakfast or a snack! 🥧💚
Ingredients:
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 large egg
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups diced fresh rhubarb
- 2 tablespoons unsalted butter (for topping)
- 2 tablespoons brown sugar (for topping)
- 1 tablespoon all-purpose flour (for topping)
- 1/2 teaspoon ground cinnamon (for topping)
Directions:
Start by preheating your oven to 375°F (190°C) and lining a standard 12-cup muffin tin with paper liners. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon until well combined. In another bowl, whisk together the egg, buttermilk, vegetable oil, and vanilla extract until smooth. Pour this wet mixture into the dry ingredients and stir gently, ensuring everything is just combined. Now, fold in the star of the show—those lovely diced rhubarb pieces.
Next, let’s make the tasty cinnamon topping! In a small bowl, mix together the melted butter, brown sugar, flour, and ground cinnamon until crumbly. Divide your muffin batter evenly among the 12 cups and sprinkle that delicious topping generously over each one.
Bake them in the preheated oven for 18–22 minutes, or until a toothpick inserted comes out clean. Once you pull them out, let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack. Serve them warm or at room temperature, and enjoy the delightful flavors!
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