Tangy Rhubarb Muffins (Print Version)
# Ingredients:
→ For the muffin batter
01 -
3/4 cup granulated sugar
02 -
3/4 cup packed brown sugar
03 -
1/2 cup vegetable oil
04 -
1 cup buttermilk (or make your own with milk and vinegar)
05 -
1 large egg
06 -
1 teaspoon pure vanilla extract
07 -
2 3/4 cups all-purpose flour
08 -
1 teaspoon baking soda
09 -
3 cups fresh rhubarb, diced into small pieces
→ For the cinnamon sugar topping
10 -
1/2 cup granulated sugar
11 -
1/2 teaspoon ground cinnamon
12 -
1 tablespoon butter, softened
# Instructions:
01 -
Heat your oven to 350°F and line 24 muffin cups with paper liners or give them a light coating of cooking spray.
02 -
In a large mixing bowl, whisk together both sugars, vegetable oil, buttermilk, egg, and vanilla until everything is well combined and smooth.
03 -
Gently fold in the flour and baking soda, stirring just until the mixture comes together. Don't overmix - a few lumps are perfectly fine.
04 -
Add the diced rhubarb to the batter and gently stir until the pieces are evenly distributed throughout. Set the bowl aside while you prepare the topping.
05 -
In a small bowl, combine the sugar, cinnamon, and softened butter. Use a fork to mix everything together until it forms a crumbly mixture.
06 -
Divide the batter evenly among the muffin cups, filling each about 2/3 full. Sprinkle about 1 teaspoon of the cinnamon topping over each muffin.
07 -
Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
08 -
Let the muffins cool in the pan for about 15 minutes, then transfer them to a wire rack to cool completely before serving.
# Notes:
01 -
These muffins are wonderfully moist and have a delightful tangy flavor from the fresh rhubarb that pairs beautifully with the sweet cinnamon topping.
02 -
If you don't have buttermilk on hand, simply add 1 tablespoon of white vinegar to a measuring cup and fill with regular milk to the 1-cup mark. Let it sit for a few minutes before using.
03 -
Fresh rhubarb works best for this recipe, but make sure to dice it into small, uniform pieces so it distributes evenly throughout the batter.