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Rhubarb Muffins

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Soft and fluffy rhubarb muffins filled with tangy diced rhubarb and topped with a sweet cinnamon sugar crumble. These muffins balance tart and sweet flavors perfectly for breakfast, brunch, or a comforting snack.

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 cups flour

1 teaspoon baking soda

3 cups diced rhubarb

1/2 cup sugar (for topping)

1/2 teaspoon cinnamon

1 tablespoon butter, softened

Instructions

  1. Preheat the oven to 350°F and line 24 muffin cups with paper liners.
  2. In a large mixing bowl, stir together the sugar, brown sugar, vegetable oil, buttermilk, egg, and vanilla until well combined.
  3. Add the flour and baking soda to the mixture and stir gently until just combined. Avoid overmixing.
  4. Fold in the diced rhubarb until evenly distributed throughout the batter.
  5. In a small bowl, combine the topping ingredients by mixing the sugar, cinnamon, and softened butter with a fork until crumbly.
  6. Fill each muffin cup about two-thirds full with batter.
  7. Sprinkle about 1 teaspoon of the topping mixture over each muffin.
  8. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow the muffins to cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a strawberry-rhubarb version, replace 1 cup of rhubarb with diced strawberries.
  • Add chopped walnuts or pecans to the batter for extra texture.
  • Drizzle a simple glaze made from powdered sugar and milk over cooled muffins for extra sweetness.
  • Substitute half of the all-purpose flour with whole wheat flour for a heartier texture.
  • Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Muffins can be frozen for up to 3 months and reheated in the microwave for 20–30 seconds.

Nutrition

Find it online: https://recipesbyjanet.com/rhubarb-muffins/