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!