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Moist Rhubarb Muffins

🧁 Moist Rhubarb Muffins Recipe

❤️ Tart rhubarb meets rich buttermilk for muffins that are soft, flavorful, and absolutely crave-worthy!
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 12 muffin
Calories: 215
Ingredients Method

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

Method
 

  1. Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
  2. In a large bowl, whisk together flours, baking soda, baking powder, salt, and cinnamon.
  3. In a separate bowl, beat together brown sugar, oil, egg, buttermilk, and vanilla until smooth.
  4. Add the wet ingredients to the dry and stir until just combined. Fold in chopped rhubarb.
  5. Spoon batter evenly into muffin cups.
  6. For topping (optional), mix ingredients together and sprinkle over batter.
  7. Bake 20–25 minutes or until a toothpick inserted comes out clean.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack.