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Deliciously Tart Rhubarb Muffins with a Sweet Crunch

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These rhubarb muffins bring the taste of spring to life with their delightful combination of tart rhubarb and a sweet brown sugar topping. With their fluffy texture and burst of flavor, they make the perfect breakfast or afternoon treat.

Ingredients

2 cups all-purpose flour

1 cup granulated sugar

1 tablespoon baking powder

½ teaspoon salt

½ teaspoon baking soda

1 cup buttermilk

½ cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1½ cups rhubarb, chopped

¼ cup brown sugar, for topping

Instructions

  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and baking soda.
  3. In a separate bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Whisk until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
  5. Gently fold in the chopped rhubarb.
  6. Divide the batter evenly among the muffin cups, filling each about ¾ full.
  7. Sprinkle the tops with brown sugar for a sweet, crunchy finish.
  8. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • If using frozen rhubarb, thaw and drain excess moisture before adding it to the batter.
  • Substitute buttermilk with an equal amount of milk and a tablespoon of lemon juice or vinegar.
  • Reduce the sweetness by cutting back on sugar or omitting the brown sugar topping.
  • For a gluten-free option, use a gluten-free flour blend.
  • These muffins can be stored at room temperature for up to 3 days or refrigerated for up to a week.

Nutrition

Find it online: http://recipesbyjanet.com/deliciously-tart-rhubarb-muffins-with-a-sweet-crunch/