Description

Enjoy a delightful start to your day with these moist and tender Rhubarb Muffins, bursting with tangy rhubarb and topped with a sweet cinnamon crumble. Perfect for breakfast, brunch, or an afternoon snack, these muffins offer a unique blend of sweet and tart flavors that will impress family and friends alike. Whether you’re treating yourself or hosting a gathering, this easy-to-make recipe is sure to become a favorite. Pair them with coffee or tea for the perfect morning treat!

Ingredients

Scale

3/4 cup sugar
3/4 cup brown sugar
1/2 cup vegetable oil
1 cup buttermilk
1 egg
2 3/4 cups flour
1 teaspoon baking soda
3 cups diced rhubarb
For Topping: 1/2 cup sugar
1/2 teaspoon cinnamon
1 tablespoon butter (softened)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C) and line muffin tins.
In a large bowl, mix together the sugars, vegetable oil, buttermilk, egg, and vanilla until well combined.
Add the flour and baking soda to the wet ingredients, stirring until just combined.
Fold in the diced rhubarb gently until evenly distributed.
In a small bowl, prepare the topping by combining sugar, cinnamon, and softened butter until crumbly.
Fill each muffin liner two-thirds full with batter and sprinkle with topping.
Bake for 18–22 minutes or until a toothpick comes out clean from the center.
Cool in the pan for about 15 minutes before transferring to a wire rack.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin (70g)
Calories: 190
Sugar: 20g
Sodium: 150mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 25mg