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Rhubarb Muffins Recipe

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4.4 from 4 reviews

These Rhubarb Muffins offer a delightful blend of tart rhubarb and sweet cinnamon sugar topping, creating a moist, flavorful treat perfect for breakfast or snack time. Made with buttermilk and a hint of vanilla, these muffins are tender and packed with fresh fruit goodness.

  • Total Time: 40 minutes
  • Yield: 24 muffins

Ingredients

Muffin Batter

  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1/2 cup vegetable oil
  • 1 cup buttermilk
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups diced rhubarb

Topping

  • 1/2 cup sugar
  • 1/2 teaspoon cinnamon
  • 1 tablespoon butter, softened

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line 24 muffin cups with liners to prepare them for baking.
  2. Mix Wet Ingredients: In a large bowl, combine the sugar, brown sugar, vegetable oil, buttermilk, egg, and vanilla extract. Stir well until the mixture is smooth and homogenous.
  3. Add Dry Ingredients: Add the all-purpose flour, baking soda, and salt to the wet ingredients. Stir gently until just combined to avoid overmixing which can toughen the muffins.
  4. Incorporate Rhubarb: Fold in the diced rhubarb carefully to evenly distribute it throughout the batter without breaking the fruit down too much.
  5. Prepare the Topping: In a small bowl, mix together the sugar, cinnamon, and softened butter using a fork until the mixture forms a crumbly topping.
  6. Fill Muffin Cups: Spoon the batter into the prepared muffin liners, filling each about two-thirds full. Sprinkle approximately 1 teaspoon of the cinnamon sugar topping on each muffin.
  7. Bake: Bake the muffins in the preheated oven for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool: Allow the muffins to cool in the pan for 15 minutes before transferring them to a wire rack to cool completely.

Notes

  • Ensure rhubarb is diced evenly for consistent texture and distribution throughout the muffins.
  • Do not overmix the batter once the flour is added to prevent dense muffins.
  • Storage: Keep muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Buttermilk can be substituted with milk mixed with 1 tablespoon vinegar or lemon juice if unavailable.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://monicarecipes.com/rhubarb-muffins-recipe/