Description
Tangy, sweet, and incredibly moist rhubarb muffins with a crunchy cinnamon crumble topping. These American classics are perfect for breakfast or dessert and require simple pantry ingredients for a foolproof bake. Enjoy their vibrant flavor and baked aroma!
Ingredients
2 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 cup buttermilk
1/3 cup vegetable oil
2 eggs, room temperature
2 tablespoons milk
1 teaspoon vanilla extract
4 cups chopped fresh rhubarb (or 3 cups frozen)
Crumble topping ingredients:
1/2 cup flour
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup vegetable oil
Instructions
Preheat oven to 375°F (190°C)
Prepare muffin tin with paper liners
Combine dry crumble topping ingredients in a small bowl
Set rhubarb aside for 10 minutes to drain slightly (if using fresh)
In a large bowl, mix flour, sugar, baking powder, and salt
In another bowl, whisk buttermilk, oil, eggs, milk, and vanilla
Add wet ingredients to dry, stir until just combined
Gently fold in drained rhubarb
Spoon batter into muffin tins (about 3/4 full)
Sprinkle crumble topping generously over each muffin
Bake at 375°F (190°C) for 18-22 minutes until golden and a toothpick comes out clean
Notes
Use frozen rhubarb if fresh is unavailable (no need to thaw completely)
Freeze muffins uncooked for 24 hours, then bake from frozen
Add 1/2 cup milk for extra moist texture
For a halal version, use halal-certified buttermilk
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast
- Method: Baking
- Cuisine: American