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Tart Rhubarb Muffins with a Sweet Crunch

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These Tart Rhubarb Muffins with a Sweet Crunch are a delicious treat that combines the tanginess of rhubarb with a comforting, cinnamon-sugar topping. They're moist, tender, and perfect for any time of day, whether you're enjoying them for breakfast or as a snack. Bursting with flavor and topped with a sweet, slightly crunchy finish, these muffins are sure to become a new favorite.

Ingredients

3/4 cup sugar

3/4 cup brown sugar

1/2 cup vegetable oil

1 cup buttermilk

1 egg

1 teaspoon vanilla

2 3/4 cup flour

1 teaspoon baking soda

3 cups diced rhubarb

1/2 cup sugar (Topping)

1/2 teaspoon cinnamon (Topping)

1 tablespoon butter, softened (Topping)

Instructions

  1. Preheat your oven to 350°F (175°C) and line 24 muffin cups with muffin liners.
  2. In a large bowl, combine the sugar, brown sugar, vegetable oil, buttermilk, egg, and vanilla. Stir until the mixture is smooth.
  3. Add the flour and baking soda to the wet ingredients, stirring until just combined.
  4. Gently fold in the diced rhubarb, ensuring it is evenly distributed throughout the batter.
  5. In a small bowl, prepare the topping by mixing the sugar, cinnamon, and softened butter. Use a fork to combine until the mixture is crumbly.
  6. Spoon the batter into the muffin cups, filling each about 2/3 full. Sprinkle about 1 teaspoon of the cinnamon topping on each muffin.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
  8. Allow the muffins to cool in the pan for 15 minutes before transferring them to a wire rack to cool completely.

Notes

  • Storage: These muffins can be stored in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, store them in the fridge for up to 1 week.
  • Freezing: These muffins freeze well. To freeze, place the cooled muffins in a freezer-safe bag or container and store for up to 3 months. To reheat, simply microwave for 15-30 seconds or place them in the oven at 350°F (175°C) for 5-10 minutes.
  • Variations: Use different fruit like strawberries, blueberries, or apples. Add nuts like walnuts or pecans. For gluten-free, substitute with gluten-free all-purpose flour. For vegan, use a flax egg and plant-based buttermilk.
  • How to make buttermilk: Add 1 tablespoon of vinegar or lemon juice to a measuring cup and fill with milk to the 1-cup line. Let sit for 5 minutes.
  • For mini muffins, reduce baking time to 12-15 minutes.

Nutrition

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