Go Back
Ellie King

Rhubarb Muffins

Bursting with tangy rhubarb and topped with a cinnamon topping, these moist and tender Rhubarb Muffins are the perfect way to start the day!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 24
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • Muffins
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1/2 cup vegetable oil
  • 1 cup buttermilk*
  • 1 egg
  • 1 teaspoon vanilla
  • 2 3/4 cup flour
  • 1 teaspoon baking soda
  • 3 cups diced rhubarb
  • Topping
  • 1/2 cup sugar
  • 1/2 teaspoon cinnamon
  • 1 tablespoon butter softened

Equipment

  • Oven
  • muffin tin

Method
 

  1. Preheat oven to 350°F and add muffin liners to 24 muffin cups.
  2. In a large bowl, stir together the sugar, brown sugar, oil, buttermilk, egg and vanilla.
  3. 3/4 cup sugar,3/4 cup brown sugar,1/2 cup vegetable oil,1 cup buttermilk*,1 egg,1 teaspoon vanilla
  4. Next, add the flour and baking soda and stir until just combined.
  5. 2 3/4 cup flour,1 teaspoon baking soda
  6. Add the rhubarb and stir until well dispersed throughout the batter; set aside.
  7. 3 cups diced rhubarb
  8. Next, add the topping ingredients in a small bowl and use a fork to mix until combined.
  9. 1/2 cup sugar,1/2 teaspoon cinnamon,1 tablespoon butter
  10. Fill each muffin cup 2/3 full and top each muffin with about 1 tsp topping.
  11. Bake for 18-22 minutes.
  12. Let cool for 15 minutes and remove from the muffin tin to cool completely.

Notes

Make Your Own Buttermilk:  Add 1 tablespoon white vinegar to a liquid measuring cup and add enough milk to fill to the 1 cup mark.  Give it a stir and add it to the recipe!
 
Nutrition
Calories: 170kcal | Carbohydrates: 28g | Protein: 2.2g | Fat: 5.8g | Saturated Fat: 1.2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2.3g | Cholesterol: 9.2mg | Sodium: 49mg | Potassium: 83.5mg | Fiber: 0.7g | Sugar: 16.2g | Vitamin A: 17IU | Vitamin C: 1.2mg | Calcium: 33.2mg | Iron: 0.3mg