Rhubarb Muffins
Serves | 18-24 depending on size of muffin pan/paper |
Prep time | 15 minutes |
Cook time | 25 minutes |
Total time | 40 minutes |
Website | Lightly adapted from All Recipes |
Ingredients
- 2 ½ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoon cinnamon (divided)
- 1 ¼ cup brown sugar
- 1 cup buttermilk (to make your own add 1 Tbsp white vinegar or lemon juice to 1 cup of 2% or 3% milk, stir and let stand for 5 minutes)
- ½ cup canola oil
- 1 Large egg
- 1 teaspoon pure vanilla extract
- 3 cups diced rhubarb
- 2 teaspoons butter (melted)
- 1/4 cup granulated sugar
Directions
1. | Preheat oven to 350F. Line muffin pan(s) with paper cups. |
2. | In a bowl, combine and mix flour, baking soda, baking powder, salt and 1 tsp cinnamon. |
3. | In another large bowl, combine brown sugar, buttermilk, canola oil, egg and vanilla. Mix until well incorporated. |
4. | In two to three batches, fold flour mixture into wet mixture until barely combined. Add rhubarb and a stir gently, again until barely combined. Batter will be very thick. Fill each muffin cup ¾ full with muffin batter. |
5. | In a small bowl combine melted butter, granulated sugar and ½ tsp cinnamon. Sprinkle ½ tsp or so of the sugar mixture over each muffin. |
6. | Bake for 20-25 until a toothpick comes out clean. |