Make Delicious Tender Rhubarb Muffins (Print version)
Tender rhubarb muffins with buttermilk, tart fruit, vanilla, and a crackly cinnamon sugar top.
# Ingredients:
For the muffins
01 -
2 cups (250 g) all-purpose flour
02 -
3/4 cup (150 g) packed light brown sugar
03 -
2 teaspoons baking powder
04 -
1/2 teaspoon baking soda
05 -
1/2 teaspoon fine salt
06 -
1 teaspoon ground cinnamon
07 -
1/4 teaspoon ground ginger
08 -
2 large eggs, room temperature
09 -
3/4 cup (180 ml) buttermilk
10 -
1/2 cup (120 ml) neutral oil, such as canola or avocado oil
11 -
2 teaspoons vanilla extract
12 -
2 cups (240 g) fresh rhubarb, trimmed and chopped small
For the topping
13 -
2 tablespoons granulated sugar
14 -
1/2 teaspoon ground cinnamon
# Instructions:
01 -
Preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners or grease the cups well.
02 -
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and ginger until evenly combined.
03 -
In a medium bowl, whisk the eggs, buttermilk, oil, and vanilla until smooth.
04 -
Toss the chopped rhubarb into the dry ingredients so the pieces are lightly coated with flour.
05 -
Pour the wet ingredients into the dry ingredients. Fold gently with a spatula just until no dry flour remains. Do not beat the batter smooth.
06 -
Divide the batter evenly among the muffin cups, filling each about three-quarters full. Stir the granulated sugar and cinnamon together, then sprinkle it over the tops.
07 -
Bake for 18-20 minutes, until the tops spring back lightly and a toothpick inserted in a center muffin comes out with moist crumbs.
08 -
Cool in the pan for 5 minutes, then transfer the muffins to a wire rack. Serve warm or at room temperature.
# Good to know:
01 -
Fresh or frozen rhubarb works. If using frozen rhubarb, add it directly from frozen.
02 -
Best eaten the day they are baked, but they freeze well for up to 2 months.