🧁 Moist Rhubarb Muffins Recipe
❤️ Tart rhubarb meets rich buttermilk for muffins that are soft, flavorful, and absolutely crave-worthy!
Ingredients
- 1 ½ cups diced fresh rhubarb
- 1 ½ cups all-purpose flour
- ½ cup whole wheat flour optional for heartiness
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ¾ cup brown sugar packed
- ⅓ cup vegetable oil
- 1 large egg
- 1 cup buttermilk
- 1 tsp vanilla extract
Optional Crumble Topping:
- ¼ cup brown sugar
- 2 tbsp flour
- 1 tbsp butter
- Pinch of cinnamon
Instructions
- Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
- In a large bowl, whisk together flours, baking soda, baking powder, salt, and cinnamon.
- In a separate bowl, beat together brown sugar, oil, egg, buttermilk, and vanilla until smooth.
- Add the wet ingredients to the dry and stir until just combined. Fold in chopped rhubarb.
- Spoon batter evenly into muffin cups.
- For topping (optional), mix ingredients together and sprinkle over batter.
- Bake 20–25 minutes or until a toothpick inserted comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.