Rhubarb Muffins with Cinnamon Crumb Topping

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1 1/4 c. brown sugar

1 egg

1/2 c. vegetable oil

2 t. vanilla extract

1 c. buttermilk

2 1/2 c. flour

1 t. baking soda

1 t. baking powder

1/2 t. salt

1 1/2 c. diced rhubarb

Topping:

1 T. butter, melted

1 t. cinnamon

1/3 c. granulated sugar

In medium bowl, stir together brown sugar, egg, vegetable oil, vanilla and buttermilk till well combined.  Add flour, baking soda, baking powder, salt and rhubarb.  Spoon batter into greased or paper lined muffin tins.  (I like to use the 3 T. stainless steel scoop with the release spring to fill the muffin tins)

Mix together melted butter, cinnamon and granulated sugar and sprinkle over top of each muffin, about 1 tsp. for each.  Press lightly.

Bake at 350 degrees for 20 minutes.

Makes 18 muffins

Kid-friendly Hint:  I like the rhubarb chunks to be large so I can get that tart burst when I eat the muffins.  Your kids may not, so make the dice pretty small and the rhubarb just melts into the muffin.  My dad grows rhubarb so I just get a bunch of stalks from him, dice them up and freeze them in 1 1/2 c. batches to use all winter.

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