Soft and Sweet Rhubarb Muffins
Delightfully soft muffins featuring the tangy sweetness of rhubarb and a crunchy cinnamon sugar topping.
Ingredients
Muffin Batter
- 3/4 cup sugar adds a sweet foundation
- 3/4 cup brown sugar for a hint of richness
- 1/2 cup vegetable oil creating moistness
- 1 cup buttermilk (or milk + 1 tablespoon vinegar) lending tang and tenderness
- 1 egg binding the mixture together
- 1 teaspoon vanilla extract infusing warmth
- 2 3/4 cups flour forming the base
- 1 teaspoon baking soda ensuring a lovely rise
- 3 cups diced rhubarb bringing brightness and tartness
Cinnamon Sugar Topping
- 1/2 cup sugar for topping
- 1/2 teaspoon cinnamon warming the flavor profile
- 1 tablespoon butter, softened enriching the topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare your muffin tin with paper liners or a light greasing.
- In a large bowl, whisk together the sugars, vegetable oil, buttermilk, egg, and vanilla extract until smooth.
- In a separate bowl, blend together the flour, baking soda, and a pinch of salt.
- Slowly introduce this dry mix to the wet ingredients, stirring gently until just combined.
- Fold in the diced rhubarb gently.
- Scoop the muffin batter into the prepared muffin tin, filling each cup about three-quarters full.
- In a small bowl, mix together the sugar, cinnamon, and softened butter until crumbly, then sprinkle this over the muffin batter.
Baking
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool slightly in the pan, then transfer to a wire rack to cool completely.
Notes
For healthier alternatives, consider substituting half of the flour with whole wheat flour or swapping some sugar with applesauce. You can also explore adding spices like nutmeg or cardamom.