Description
Rhubarb Muffins are a bright, tangy treat that bring a pop of spring to any breakfast or snack table. They feature a balance of tart rhubarb, warm sugars, and a crumbly topping.
Ingredients
Scale
- 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 (for topping)
- 1/2 teaspoon cinnamon
- 1 tablespoon butter (softened)
Instructions
- Preheat oven to 350°F and add muffin liners to 24 muffin cups.
- Stir together the sugar, brown sugar, oil, buttermilk, egg, and vanilla in a large bowl.
- Add flour and baking soda, stir until just combined.
- Fold in the rhubarb until well dispersed.
- Mix topping ingredients in a small bowl until combined.
- Fill each muffin cup 2/3 full and add about 1 teaspoon of the topping on each muffin.
- Bake for 18-22 minutes.
- Cool for 15 minutes and then remove muffins from the tin to cool completely.
Notes
For a lighter option, replace half the vegetable oil with unsweetened applesauce. To avoid soggy muffins, ensure your rhubarb is well-drained and toss it in flour before adding to the batter.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 172
- Sugar: 12g
- Sodium: 68mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg