Rhubarb Muffins 😍🧁
Ingredients:
For the Muffins:
3/4 cup granulated sugar
3/4 cup brown sugar
1/2 cup vegetable oil
1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar, mixed and rested 5 mins)
1 egg
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking soda
3 cups diced rhubarb
For the Topping:
1/2 cup granulated sugar
1/2 teaspoon cinnamon
1 tablespoon butter, softened
Directions:
Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.
In a large bowl, whisk together the granulated sugar, brown sugar, oil, buttermilk, egg, and vanilla extract until well combined.
In a separate bowl, mix the flour and baking soda. Gradually stir into the wet mixture until just combined—do not overmix.
Gently fold in the diced rhubarb.
Divide the batter evenly among the muffin cups, filling about 3/4 full.
For the topping, combine sugar, cinnamon, and softened butter with a fork until crumbly. Sprinkle evenly over each muffin.
Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 290 kcal | Servings: 12 muffins
Tips:
Toss rhubarb in a teaspoon of flour before folding in to prevent it from sinking.
These muffins freeze beautifully—just reheat for a quick treat!
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