Danielle Lapointes Calgary Stampede Rhubarb Muffins
Transport your taste buds to the heart of the Calgary Stampede with these delectable Danielle Lapointe's Rhubarb Muffins—a perfect blend of sweet and tangy goodness. Crafted with fresh, tart rhubarb and warm hints of cinnamon, these muffins are moist and fluffy, thanks to the addition of creamy buttermilk and a touch of vanilla extract. The crowning glory is a generous sprinkle of cinnamon-infused brown sugar topping, which bakes into a delightful, caramelized crunch. Ready in just 35 minutes, these easy-to-make muffins are ideal for breakfast, brunch, or a mid-day treat. Whether served warm or at room temperature, these rhubarb muffins are guaranteed to be a crowd-pleaser at any gathering, from cozy mornings to festive celebrations. Perfect for rhubarb lovers and baking enthusiasts alike, this recipe captures the spirit of homemade comfort with a touch of Western charm!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1 cup Buttermilk
- 0.5 cup Vegetable oil
- 1 Large egg
- 1 teaspoon Vanilla extract
- 1.5 cups Chopped fresh rhubarb
- 2 tablespoons Brown sugar (for topping)
- 0.5 teaspoon Ground cinnamon (for topping)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with baking spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon.
In a separate medium bowl, combine the buttermilk, vegetable oil, large egg, and vanilla extract. Whisk until smooth and fully incorporated.
Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Do not overmix; the batter may be slightly lumpy, which is okay.
Gently fold in the chopped rhubarb with a spatula, ensuring it is evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.
In a small bowl, mix together the brown sugar and ground cinnamon for the topping. Sprinkle the mixture evenly over the tops of the muffin batter.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature and enjoy the delicious combination of sweet and tangy flavors!
Nutrition Facts
Calories |
2922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.2 g | 154% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 67.7 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 3679 mg | 160% | |
| Total Carbohydrate | 437.6 g | 159% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 240.8 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 569 mg | 44% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1288 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
