Soft and Sweet Rhubarb Muffins
Delightful muffins featuring tart rhubarb and a sweet cinnamon sugar topping, perfect for breakfast or a cozy snack.
Ingredients
Muffin Base
- 3/4 cup sugar Sweet and crystalline, infusing a gentle sweetness.
- 3/4 cup brown sugar Earthy and rich, adding depth and a hint of molasses flavor.
- 1/2 cup vegetable oil Light and neutral, contributing moisture and a tender crumb.
- 1 cup buttermilk (or milk + 1 tablespoon vinegar) Creamy and tangy, enhancing the muffins’ softness.
- 1 unit egg The binding agent, providing structure and richness.
- 1 teaspoon vanilla extract Aromatic and warm, imparting a lush flavor.
- 2 3/4 cups flour Soft and fluffy, forming the perfect base for your muffins.
- 1 teaspoon baking soda The leavening agent that gives rise to these delectable treats.
- 3 cups diced rhubarb Tart and refreshing, adding a burst of flavor.
Cinnamon Sugar Topping
- 1/2 cup sugar Additional sweetness, creating a delightful contrast.
- 1/2 teaspoon cinnamon Warm and fragrant, enhancing the overall flavor profile.
- 1 tablespoon butter, softened For the topping, lending richness to every crumb.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or lightly greasing it.
- In a large bowl, whisk together the sugar, brown sugar, vegetable oil, buttermilk (or milk + vinegar), egg, and vanilla extract until well combined.
- In a separate bowl, combine the flour, baking soda, and a pinch of salt.
- Gradually add the dry mixture to the wet ingredients, gently stirring until just combined.
- Gently fold in the diced rhubarb, ensuring each piece is enveloped in the batter.
- Scoop the muffin batter into the prepared muffin tin, filling each cup about 3/4 full.
Topping and Baking
- In a small bowl, mix together the sugar, cinnamon, and softened butter for the topping until crumbly.
- Sprinkle the topping evenly over the muffin batter.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool for a few minutes in the pan before transferring to a wire rack.
Notes
Be gentle when mixing the batter to avoid overworking the gluten. Ensure rhubarb is fresh and diced uniformly for even flavor distribution.