Rhubarb Muffins with Cinnamon Sugar Topping
Rhubarb muffins are a delightful treat that beautifully combines the tanginess of fresh rhubarb with the sweetness of a moist, tender muffin.
Servings: 18
Calories: 232kcal
Ingredients
- 1 ¼ cup brown sugar
- ½ cup vegetable oil
- 2 teaspoon vanilla extract
- 1 large egg
- 1 cup buttermilk
- 2 ½ cup all-purpose flour -
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 ½ cups fresh rhubarb diced
- ½ cup pecans chopped
- 1 teaspoon ground cinnamon
- 1 tablespoon butter softened
- ⅓ cups sugar
Instructions
- Preheat oven to 375ºF.
- In a large mixing bowl, beat brown sugar, vegetable oil, vanilla, egg, and buttermilk until smooth.
- Add flour, salt, baking soda, and baking powder. Beat again until smooth.
- Stir in rhubarb and pecans.
- Pour batter into a paper-lined standard-sized 12 hole muffin tin.
- In a small mixing bowl, combine cinnamon, sugar, and softened butter with a fork.
- Sprinkle crumble on top of muffins.
- Bake for 15-20 minutes or until a toothpick comes out clean. After 5 minutes allow muffins to coll on wire rack.
Video
Notes
- Always preheat your oven. This ensures even cooking and the hot oven activates the leaveners so you have muffins with higher tops.
- Avoid over-mixing the batter. This can lead to tough, dense muffins.
- Use room temperature ingredients. It makes everything easier for mixing.
- Distribute the batter evenly in the muffin cups so they rise and bake evenly.
- Check your rhubarb muffins during the last few minutes of the suggested baking time to ensure they are not over-baked.
- They're done cooking when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Nutrition
Calories: 232kcal | Carbohydrates: 34g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 177mg | Potassium: 104mg | Fiber: 1g | Sugar: 20g | Vitamin A: 69IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg