Rhubarb Muffins
Bursting with tangy rhubarb and topped with a cinnamon topping, these moist and tender Rhubarb Muffins are the perfect way to start the day!
Ingredients
Muffin Batter
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 1 unit egg
- 1 teaspoon vanilla
- 2 3/4 cup flour
- 1 teaspoon baking soda
- 3 cup diced rhubarb
Cinnamon Topping
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon butter softened
Instructions
Muffin Batter
- Preheat oven to 350°F and add muffin liners to 24 muffin cups. In a large bowl, stir together the sugar, brown sugar, oil, buttermilk, egg, and vanilla. Next, add the flour and baking soda and stir until just combined. Add the rhubarb and stir until well dispersed throughout the batter; set aside.
Cinnamon Topping
- In a small bowl, mix the sugar, cinnamon, and softened butter using a fork until combined. Fill each muffin cup 2/3 full and top each muffin with about 1 tsp of the topping. Bake for 18-22 minutes. Let cool for 15 minutes and remove from the muffin tin to cool completely.
Notes
Bursting with tangy rhubarb and topped with a cinnamon topping. These moist and tender Rhubarb Muffins are the perfect way to start the day.