🧁 Rhubarb Muffins with Cinnamon Sugar Topping
Thought rhubarb was just for pies? Wait till you try it in these soft, sugary, next-level muffins.
🧁 Muffin Ingredients
¾ cup granulated sugar
¾ cup brown sugar (packed)
½ cup vegetable oil
1 cup buttermilk (or DIY: 1 cup milk + 1 tbsp vinegar or lemon juice, let sit 5 mins)
1 egg
1 tsp vanilla extract
2 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 ½ cups chopped fresh rhubarb (small ½-inch pieces)
🍥 Cinnamon Sugar Topping
¼ cup sugar
½ tsp ground cinnamon
Optional: 1 tbsp melted butter (to brush muffin tops for extra crunch)
👩🍳 How to Make It
1. Preheat & Prep
Preheat your oven to 350°F (175°C).
Line a muffin tin with paper liners or grease well.
2. Mix Wet Ingredients
In a large bowl, whisk together:
Granulated sugar
Brown sugar
Vegetable oil
Buttermilk
Egg
Vanilla extract
3. Add Dry Ingredients
Stir in:
Flour
Baking soda
Salt
Mix until just combined—don’t overmix!
4. Fold in Rhubarb
Gently fold in the chopped rhubarb. The batter will be thick.
5. Scoop & Sprinkle
Fill muffin cups about ¾ full with batter.
In a small bowl, mix cinnamon and sugar.
Sprinkle generously over each muffin.
(Optional: Lightly brush muffin tops with melted butter first for better sugar adhesion and crunch.)
6. Bake
Bake for 20–25 minutes, or until a toothpick comes out clean and tops are golden and slightly crackly.
7. Cool & Enjoy
Let cool in the tin for 5 minutes, then transfer to a rack.
Serve warm, or store in an airtight container for 2–3 days (they also freeze beautifully).
✨ Tips & Variations
Add ½ tsp cinnamon or nutmeg to the batter for a spiced version.
Swap in chopped strawberries for a strawberry-rhubarb twist.
Add chopped nuts (like pecans) for a bit of crunch.