Rhubarb Muffins 🥧
Moist and tender muffins bursting with diced rhubarb and topped with a sweet cinnamon topping.Muffins:
3/4 cup sugar
3/4 cup brown sugar
1/2 cup vegetable oil
1 cup buttermilk (or milk + 1 tablespoon vinegar)
1 egg1 teaspoon vanilla extract2 3/4 cups flour
1 teaspoon baking soda3 cups diced rhubarbTopping:
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 minutesCooking Time: 20 minutesTotal Time: 40 minutesCalories: 170 Kcal per serving#RhubarbMuffins #BakingLove #MuffinRecipe #SweetTreats #HomeBaking #DeliciousDesserts #CinnamonTopping #MoistMuffins #FruitDesserts #EasyBakingTips: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.
