Description
Delight in these moist and tender Rhubarb Muffins with a crunchy cinnamon sugar topping. Bursting with tart rhubarb pieces and warm cinnamon flavor, these homemade muffins are perfect for breakfast, brunch, or a cozy snack.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
Additional Ingredients
- 1 1/2 cups chopped rhubarb
- 2 tablespoons granulated sugar (for topping)
- 1 teaspoon ground cinnamon (for topping)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and prepare a muffin tin by either lining it with paper liners or greasing it lightly to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon to combine thoroughly.
- Combine wet ingredients: In a separate bowl, whisk the melted unsalted butter, buttermilk, eggs, and vanilla extract until the mixture is well blended and smooth.
- Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients and gently stir just until combined. Avoid overmixing to ensure the muffins remain tender and fluffy.
- Add rhubarb: Gently fold the chopped rhubarb into the batter, distributing it evenly without breaking up the pieces.
- Fill muffin cups: Spoon the batter into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Prepare topping and sprinkle: Mix the granulated sugar and ground cinnamon for the topping in a small bowl, then sprinkle evenly over each muffin batter.
- Bake muffins: Bake the muffins in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, preventing sogginess.
Notes
- Do not overmix the batter to maintain a light and tender crumb.
- Fresh or frozen rhubarb can be used; if frozen, thaw and drain excess moisture to avoid soggy muffins.
- If buttermilk is unavailable, substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk, letting it sit for 5 minutes.
- You can add chopped nuts like walnuts or pecans for extra texture if desired.
- Store muffins in an airtight container at room temperature for up to 2 days or freeze for longer storage.
