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Muffin - Dessert

Rhubarb Muffins

Course Breakfast, Dessert
Cuisine American

Ingredients
  

  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups brown sugar
  • 1/2 cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 1/2 cups diced rhubarb
  • 1/2 cup chopped walnuts
  • 1 tablespoon melted butter
  • 1/3 cup white sugar
  • 1 teaspoon ground cinnamon

Instructions
 

  • Preheat the oven to 350° F.
  • Grease two 12-cup muffin pans or line them with cupcake wrappers.
  • In a medium bowl, stir together the flour, baking soda, baking powder, and salt.
  • In a separate bowl, beat the brown sugar, oil, egg, vanilla, and buttermilk with an electric mixer until smooth.
  • Pour in the dry ingredients and mix by hand until blended. Stir in the rhubarb and walnuts.
  • Spoon the batter into the prepared cups, filling almost to the top.
  • In a small bowl, stir together the melted butter, white sugar and cinnamon.
  • Sprinkle about a teaspoon of this mixture on top of each muffin.
  • Bake until the tops of the muffins spring back when lightly pressed, about 25 minutes.
  • Cool for at least 10 minutes before removing from pans.
Keyword healthy rhubarb muffins, stewed rhubarb muffins