Soft and Sweet Rhubarb Muffins
Delightful muffins that perfectly balance sweetness and tartness with a crunchy cinnamon sugar topping.
Ingredients
For the muffins
- 3/4 cup sugar for the sweetness
- 3/4 cup brown sugar to enhance the rich flavor
- 1/2 cup vegetable oil for moistness
- 1 cup buttermilk or milk mixed with 1 tablespoon of vinegar for creaminess
- 1 unit egg providing structure
- 1 teaspoon vanilla extract to add warmth
- 2 3/4 cups all-purpose flour for fluffiness
- 1 teaspoon baking soda to help them rise
- 3 cups diced rhubarb for that iconic tartness
For the topping
- 1/2 cup sugar
- 1/2 teaspoon cinnamon to infuse spice
- 1 tablespoon softened butter to bind the topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together the sugar, brown sugar, vegetable oil, buttermilk (or milk mixed with vinegar), egg, and vanilla extract until well combined.
- In another bowl, combine the flour, baking soda, and a pinch of salt. Mix until evenly distributed.
- Gradually add the dry ingredients to the wet mixture and stir gently until just combined.
- Gently fold in the diced rhubarb, ensuring it is evenly distributed throughout the batter.
- Scoop the muffin batter into the muffin tin, filling each cup about 3/4 full.
Topping
- In a small bowl, mix together the sugar, cinnamon, and softened butter for the topping until crumbly.
- Sprinkle the topping evenly over the muffin batter.
Baking
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
- Allow the muffins to cool for a few minutes in the pan before transferring them to a wire rack to cool completely.
Notes
Always use fresh rhubarb for the best flavor. Don’t overmix your batter to avoid dense muffins. Allow the muffins to cool slightly before transferring.