Ingredients
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1 ¾ cups all-purpose flour
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¾ cup granulated sugar
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2 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 tsp ground cinnamon
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1 large egg
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½ cup buttermilk
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⅓ cup vegetable oil (or melted butter)
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1 ½ tsp vanilla extract
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1 ½ cups chopped fresh rhubarb
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2 tbsp coarse sugar (for topping, optional)
Instructions
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Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
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In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
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In a separate bowl, beat the egg and mix in buttermilk, oil, and vanilla extract.
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Pour the wet mixture into the dry ingredients and stir just until combined—do not overmix.
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Gently fold in chopped rhubarb.
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Spoon the batter evenly into the muffin cups, filling about ¾ full.
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Sprinkle with coarse sugar if using.
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Bake for 20–22 minutes or until a toothpick inserted comes out clean.
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Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
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Let the batter rest for 10 minutes before baking for a fluffier texture.
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If using frozen rhubarb, do not thaw before mixing in.
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For a richer flavor, try using brown sugar instead of white.
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Sprinkle extra cinnamon on top for a spiced finish.
- Prep Time: 15 minutes
- Cook Time: 20–22 minutes
- Category: Breakfast / Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 215