My Mom’s Rhubarb Muffins are tender, moist, and spiked with a cinnamon brown sugar topping. They’re incredibly soft, with little pockets of tart rhubarb. The perfect muffin!
My Mom’s Rhubarb Muffins were first featured in my Kitchen Memoirs series, in my Mother’s story. Check it out here, along with other delicious family recipes!
Mom's Rhubarb Muffins
My Mom's Rhubarb Muffins are tender, moist, and spiked with a cinnamon brown sugar topping. They're incredibly soft, with little pockets of tart rhubarb. The perfect muffin!
Servings: 24 muffins
Ingredients
- 1 1/4 cups brown sugar
- 1/2 cup neutral oil, like canola
- 1 egg
- 2 tsp vanilla
- 1 cup buttermilk
- 1 1/2 cup rhubarb, chopped
- 1 tsp baking powder
- 1/2 tsp salt
- 2 1/2 cups flour
For the topping:
- 1 Tbsp butter, melted
- 1/3 cup brown sugar
- 1 tsp cinnamon
Instructions
- In a medium bowl, whisk the oil, brown sugar, egg, and vanilla together until sugar is combined. In a separate bowl combine flour, baking powder, and salt.
- Alternating between flour mixture and buttermilk, mix 1/3 of each in to the sugar until incorporated. Be careful to not overmix! Fold in chopped rhubarb.
- Spoon mixture in to 2 prepared muffin tins. Either boats each tin with cooking spray, or use muffin liners.
- Prepare the topping: in a small bowl combine melted butter, brown sugar, and cinnamon. Top each muffin with brown sugar topping.
- Bake at 350 degrees for 30 minutes!
Tags: Baked Goods, Baking Recipes, Family Recipes, Muffin Recipes, Muffins, Rhubarb, Rhubarb Muffins