Soft and Sweet Rhubarb Muffins
These Soft and Sweet Rhubarb Muffins with a Cinnamon Sugar Topping are fluffy and bursting with flavor, perfect for any occasion, whether for breakfast, brunch, or dessert.
Servings 12 muffins
Calories 220kcal
Ingredients
Muffin Batter
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1/2 cup vegetable oil
- 1 cup buttermilk (or milk + 1 tablespoon vinegar)
- 1 unit egg large
- 1 teaspoon vanilla extract
- 2 3/4 cups flour all-purpose
- 1 teaspoon baking soda
- 3 cups diced rhubarb fresh
Topping
- 1/2 cup sugar for topping
- 1/2 teaspoon cinnamon
- 1 tablespoon butter softened
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or give it a light greasing.
- In a large bowl, whisk together the sugar, brown sugar, vegetable oil, buttermilk, egg, and vanilla extract until smooth and well combined.
- In another bowl, combine the flour and baking soda. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Gently fold in the diced rhubarb, ensuring it’s evenly distributed throughout the batter.
- Using a scoop, fill each muffin cup about 3/4 full with the batter.
Topping
- In a small bowl, mix the sugar, cinnamon, and softened butter together until crumbly. Generously sprinkle this mixture over the muffin batter.
Baking
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
Serve your muffins warm with a pat of butter. They are excellent with tea or coffee, ideal for brunch, or even as dessert. Store leftovers in an airtight container for 2-3 days at room temperature.