Description
These tender and moist Rhubarb Muffins are bursting with fresh rhubarb flavor and a hint of cinnamon. Perfect for a spring morning or afternoon treat!
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 1 cup buttermilk
- â…“ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Additional:
- 1 ½ cups fresh rhubarb, chopped
- ¼ cup brown sugar (for topping)
- ½ teaspoon cinnamon (for topping)
Instructions
- Preheat and Prepare: Preheat oven to 375°F (190°C) and prepare a muffin tin with liners or by greasing lightly.
- Mix Dry Ingredients: In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, and cinnamon.
- Combine Wet Ingredients: In another bowl, whisk buttermilk, vegetable oil, egg, and vanilla extract.
- Combine and Fold: Pour wet ingredients into dry ingredients, stirring until just combined. Gently fold in the chopped rhubarb.
- Fill Muffin Cups: Divide batter evenly among muffin cups, filling each about ¾ full.
- Top and Bake: Mix brown sugar and cinnamon, then sprinkle over muffin tops. Bake for 18-22 minutes until a toothpick comes out clean.
- Cool and Enjoy: Cool in pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- You can use frozen rhubarb—just thaw and drain well before using.
- Add chopped walnuts or pecans for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 14g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
