Rhubarb Muffins

 

 

 

 

 

 

 

 

Ingredients

3/4 cup sugar
3/4 cup brown sugar
1/2 cup vegetable oil
1 cup buttermilk (or milk + 1 tablespoon vinegar)
1 egg
1 teaspoon vanilla extract
2 3/4 cups flour
1 teaspoon baking soda
3 cups diced rhubarb
Topping:

1/2 cup sugar
1/2 teaspoon cinnamon
1 tablespoon butter, softened

Directions:

Preheat Oven:

Preheat oven to 350°F (175°C) and line 24 muffin cups with liners.
Prepare Batter:

In a large bowl, stir together sugar, brown sugar, oil, buttermilk, egg, and vanilla.
Add flour and baking soda, stirring until just combined.
Fold in diced rhubarb.
Make Topping:

In a small bowl, mix together sugar, cinnamon, and butter with a fork until combined.
Fill Muffin Cups:

Fill each muffin cup 2/3 full with batter.
Top each muffin with about 1 teaspoon of the cinnamon sugar topping.
Bake:

Bake for 18-22 minutes.
Remove from the muffin tin and cool on a wire rack.
Prep Time: 20 minutes

Cooking Time: 20 minutes

Total Time: 40 minutes

Calories: 170 Kcal per serving

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Tips:

Use fresh or frozen rhubarb, but thaw and drain frozen rhubarb before using.
Store muffins in an airtight container at room temperature for 2-3 days.
Freeze muffins for up to 3 months for a quick and easy treat.