Description
Delightfully fluffy muffins packed with tart rhubarb and topped with a sweet cinnamon sugar crust.
Ingredients
Scale
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1/2 cup vegetable oil
- 1 cup buttermilk (or milk and vinegar mix)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 3 cups diced rhubarb
- 1/2 cup sugar (for topping)
- 1/2 teaspoon cinnamon
- 1 tablespoon softened butter
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Combine the granulated sugar, brown sugar, vegetable oil, and buttermilk in a large mixing bowl.
- Whisk in the egg and stir in the vanilla extract.
- Mix the flour, baking soda, and a pinch of salt in a separate bowl.
- Fold the dry mixture into the wet ingredients until just combined.
- Gently fold in the diced rhubarb until evenly incorporated.
- Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full.
- In a small bowl, combine the topping ingredients until crumbly and sprinkle over each muffin.
- Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
Avoid overmixing the batter for fluffier muffins. You can substitute half the flour with whole wheat flour for added fiber.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 15g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg