Rhubarb Muffins

Tart rhubarb is the star of these simple muffins. They're topped with cinnamon sugar for extra flavor and sweetness.

Prep Time 10

Cook Time 20

Total Time 30

Servings

Preheat the oven to 375°F and line a 12-cup muffin pan with papers.
In a medium mixing bowl, whisk together flour, baking powder, baking soda, and salt. Add the diced rhubarb and toss to coat.
2 cups all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon fine sea salt, 2 cups diced rhubarb
In a large mixing bowl, whisk together the sugar and eggs until smooth, then whisk in the buttermilk, oil, and vanilla.
2/3 cup granulated sugar, 2 large eggs, 1 cup buttermilk, 1/4 cup vegetable oil, 1 teaspoon pure vanilla extract
Stir the dry ingredients into the wet ingredients, mixing just until all of the dry bits are incorporated. Do not overmix.
Divide the batter between the muffin cups. They will be very full.
Stir together the remaining sugar and the cinnamon. Sprinkle a bit on the top of each well of batter (you might not use it all).
2 tablespoons granulated sugar, 1 teaspoon ground cinnamon
Bake the muffins for 20-22 minutes, until nicely domed, golden in color, and a toothpick inserted into the center comes out clean. Cool on a wire rack.

Nutrition Facts