Description
Rhubarb is one of spring’s most vibrant and underrated ingredients. When baked, its tartness mellows into a delicious contrast to sweet batters. Combined with cinnamon sugar, it creates a nostalgic flavor reminiscent of coffee cake, but in portable muffin form.
Ingredients
For the Muffins:
¾ cup granulated sugar
¾ cup brown sugar
½ 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 ¾ cups all-purpose flour
1 teaspoon baking soda
3 cups diced rhubarb
For the Topping:
½ cup granulated sugar
½ teaspoon cinnamon
1 tablespoon butter, softened
Instructions
Preheat & Prepare: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.
Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, oil, buttermilk, egg, and vanilla extract until well combined.
Combine Dry Ingredients: In a separate bowl, mix the flour and baking soda. Gradually stir into the wet mixture until just combined—do not overmix.
Add Rhubarb: Gently fold in the diced rhubarb.
Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling about ¾ full.
Make the Topping: For the topping, combine sugar, cinnamon, and softened butter with a fork until crumbly. Sprinkle evenly over each muffin.
Bake: Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Cool & Serve: Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 20g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g