These delightful muffins are a perfect balance of tart rhubarb and sweet cinnamon, creating a treat that is both comforting and irresistible! Enjoy a burst of flavor in every bite!
Ingredients:
– 3 cups diced rhubarb
– 2 3/4 cups flour
– 1/2 cup vegetable oil
– 1 egg
– 3/4 cup brown sugar
– 1 teaspoon vanilla extract
– 1 cup buttermilk (or milk + 1 tablespoon vinegar)
– 1/2 teaspoon baking soda
– 3/4 cup sugar
– 1/2 cup sugar (for topping)
– 1 tablespoon butter, softened (for topping)
– 1/2 teaspoon cinnamon (for topping)
Instructions:
1. Preheat your oven to 350°F (175°C) and line 24 muffin cups with paper liners.
2. In a large mixing bowl, whisk together vegetable oil, the two types of sugar, buttermilk, egg, and vanilla extract until smooth and well combined.
3. Gently incorporate the flour and baking soda into the mixture, stirring just until you see no dry flour.
4. Fold in the diced rhubarb with a spatula, ensuring even distribution throughout the batter.
5. In a small bowl, prepare the topping by mixing 1/2 cup of sugar, cinnamon, and softened butter together using a fork until crumbly and combined.
6. Spoon the muffin batter into the prepared muffin cups, filling each about 2/3 full.
7. Sprinkle about 1 teaspoon of the cinnamon-sugar topping over each muffin for added sweetness.
8. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
9. Once done, allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information: Each muffin contains approximately 170 calories.
Time: Preparation time: 20 minutes | Cooking time: 20 minutes