Description
Tender, moist muffins bursting with tangy rhubarb chunks and topped with a crunchy cinnamon sugar crust—perfect for spring mornings or afternoon treats.
Ingredients
2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup unsalted butter, melted
1 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups chopped rhubarb
2 tablespoons granulated sugar (for topping)
1 teaspoon ground cinnamon (for topping)
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk the melted butter, buttermilk, eggs, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir just until combined, careful not to overmix to keep the muffins tender.
- Gently fold in the chopped rhubarb until evenly distributed throughout the batter.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Mix the sugar and cinnamon for the topping and sprinkle it evenly over the muffin batter.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Substitute frozen rhubarb by thawing and draining excess liquid before use.
Butter can be replaced with neutral oil like vegetable or canola oil for a different texture.
Quick buttermilk substitute: 1 cup milk with 1 tablespoon lemon juice or vinegar, let sit 5 minutes.
To make vegan, use coconut oil or vegan margarine, plant-based milk with lemon juice, and flax or chia egg substitutes.
Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
Reheat muffins in microwave for 15-20 seconds or oven at 300°F (150°C) for 10 minutes.
Adding nuts like walnuts or pecans can add crunch and flavor.
For extra zing, add a teaspoon of freshly grated ginger to the batter.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: Approx. 15g
- Sodium: Approx. 150mg
- Fat: Approx. 9g
- Saturated Fat: Approx. 5g
- Unsaturated Fat: Approx. 4g
- Trans Fat: 0g
- Carbohydrates: Approx. 30g
- Fiber: Approx. 1g
- Protein: Approx. 4g
- Cholesterol: Approx. 50mg
