Description
Rhubarb Muffins with a soft texture, tangy rhubarb pieces, and a sweet cinnamon sugar topping, perfect for breakfast or a snack.
Ingredients
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 egg
- 1 cup buttermilk
- ½ cup neutral oil (like canola or sunflower)
- 1 teaspoon vanilla extract
- 1½ cups chopped fresh or thawed rhubarb
- ¼ cup granulated sugar (for topping)
- 1 teaspoon ground cinnamon (for topping)
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease well.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together egg, buttermilk, oil, and vanilla.
- Combine wet and dry mixtures until just blended. Do not overmix.
- Gently fold in rhubarb.
- Fill muffin cups about ¾ full with batter.
- In a small bowl, mix sugar and cinnamon. Sprinkle over muffin tops.
- Bake for 20–25 minutes, or until golden brown and a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- Use fresh or thawed rhubarb for the best results.
- Do not overmix the batter to avoid tough muffins.
- Adjust the cinnamon sugar topping to taste.
- Store in an airtight container for 2-3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 16g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
