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Soft and Sweet Rhubarb Muffins

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Soft and Sweet Rhubarb Muffins feature a tender crumb and a delightful combination of tangy rhubarb and sweet cinnamon, perfect for breakfast or afternoon tea.

Ingredients

Scale
  • 3/4 cup granulated 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
  • A pinch of salt
  • 3 cups diced rhubarb
  • 1/2 cup sugar (for topping)
  • 1/2 teaspoon cinnamon (for topping)
  • 1 tablespoon softened butter (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare muffin tins by lining them with paper liners or greasing them.
  2. Combine the granulated sugar, brown sugar, vegetable oil, buttermilk, egg, and vanilla extract in a large mixing bowl; whisk until smooth.
  3. Blend together the flour, baking soda, and salt in a separate bowl.
  4. Gradually stir the dry mixture into the wet ingredients, mixing until just combined.
  5. Fold in the diced rhubarb until evenly distributed.
  6. Fill the muffin tins about three-quarters full with batter.
  7. Mix the sugar, cinnamon, and softened butter together for the topping until crumbly, then sprinkle over the batter.
  8. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack.

Notes

To achieve the best texture, ensure buttermilk is at room temperature, and avoid overmixing the batter.

Nutrition

Find it online: https://yummyfirst.com/soft-rhubarb-muffins-cinnamon-sugar/