Rhubarb Muffin
Its rhubarb season! These muffins showcase the spring vegetable with brown sugar and a sweet cinnamon sugar topping. Thanks to my father-in-law for introducing me to this recipe.
rhubarb muffin recipe
1 ½ - 2 cups diced rhubarb stalks
1½ cup chopped walnuts
1 cup buttermilk
1 ¼ cups brown sugar
½ cup vegetable oil
1 egg
1 teaspoon vanilla extract
2 ½ cups flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 Tablespoon butter
1/3 cup granulated sugar
1 teaspoon ground cinnamon
Preheat the oven to 350° F. Grease a muffin tin.
In a mixing bowl, mix together brown sugar, vegetable oil, and egg. Mix until smooth.
Add in the buttermilk a little at a time and mix to combine. Add vanilla extract and stir to combine.
Add flour, baking soda, baking powder, and salt to the wet ingredients. Stir just until combined.
Add the rhubarb and nuts and stir, just until combined.
Prep the topping by melting the butter. Add the granulated sugar and cinnamon to the melted butter and stir to combine.
Scoop the muffin batter into the muffin tin, distributing evenly. Sprinkle the cinnamon sugar topping evenly over the muffins.
Bake for about 20 to 23 minutes.
Remove from the oven and let cool in the muffin tin for 5 to 10 minutes. Carefully remove muffins from the tin and place on a wire rack. Enjoy warm and store leftovers in an air tight container only after they have cooled completely.
muffins ready for the oven
NOTES:
Fresh or frozen rhubarb will work. If you don't see rhubarb at your grocery store, try the farmer's market (though you're unlikely to find it out of season in either location). Rhubarb is also really easy to grow if you live in a cooler climate. I dice and freeze excess and enjoy rhubarb all year.
These are easy to make dairy-free. Put 1 tablespoon lemon juice into a measuring cup and add enough almond milk (or your favorite alternative milk) to equal 1 cup liquid. Use that mixture in place of the buttermilk. Substitute vegan butter or coconut oil for the butter.