Rhubarb Muffins Ii
Treat yourself to the irresistible charm of Rhubarb Muffins II, a perfect balance of tangy rhubarb and sweet, buttery crumb topping. These moist, tender muffins infuse the unique tartness of fresh rhubarb into a spiced batter enriched with cinnamon and vanilla for a comforting, homemade flavor. Topped with a golden brown sugar crumble, they deliver the perfect combination of soft and crunchy textures in every bite. With a quick 15-minute prep time, these easy-to-make muffins are ideal for breakfast, brunch, or an on-the-go snack. Whether served warm from the oven or at room temperature, Rhubarb Muffins II are a delightful way to enjoy a seasonal favorite.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 1 cup buttermilk
- 0.5 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1.5 cups rhubarb, diced
- 0.5 cup brown sugar
- 0.25 cup butter, melted
- 0.25 cup all-purpose flour (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 the cups.
In a large mixing bowl, combine 2 cups of all-purpose flour, 1 cup of sugar, 2 teaspoons of baking powder, 1 teaspoon of ground cinnamon, and 0.5 teaspoon of salt. Mix the dry ingredients well.
In a separate bowl, whisk together 1 cup of buttermilk, 0.5 cup of vegetable oil, the large egg, and 1 teaspoon of vanilla extract until combined.
Pour the wet ingredients into the bowl of dry ingredients and gently mix until just combined. Do not overmix—the batter should be slightly lumpy.
Fold in the 1.5 cups of diced rhubarb using a spatula, ensuring it is evenly distributed throughout the batter.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
In a small bowl, prepare the crumb topping by mixing 0.5 cup of brown sugar, 0.25 cup of melted butter, 0.25 cup of all-purpose flour, and 0.5 teaspoon of ground cinnamon until crumbly.
Sprinkle the crumb topping generously over each muffin.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your Rhubarb Muffins II!
Nutrition Facts
Calories |
3646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.4 g | 216% | |
| Saturated Fat | 52.1 g | 260% | |
| Polyunsaturated Fat | 67.7 g | ||
| Cholesterol | 342 mg | 114% | |
| Sodium | 2444 mg | 106% | |
| Total Carbohydrate | 508.6 g | 185% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 286.4 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 654 mg | 50% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1478 mg | 31% | |
*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.
