Delicious Rhubarb Muffins with a sweet crunch topping, perfect for breakfast or a snack.
Author:Isabella
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:12 muffins 1x
Category:Baking
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, melted
1 large egg
1 cup buttermilk
1 1/2 cups fresh rhubarb, chopped into small pieces
1/2 cup brown sugar
1/4 cup rolled oats
1/4 teaspoon ground nutmeg
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and cinnamon until well combined.
In another bowl, mix the melted butter, egg, and buttermilk until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
Fold in the chopped rhubarb until evenly distributed throughout the batter.
In a small bowl, combine the brown sugar, rolled oats, and nutmeg to create the topping.
Spoon the muffin batter into the prepared muffin tin, filling each cup about two-thirds full. Sprinkle the topping mixture evenly over the batter in each cup.
Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
These muffins make about 12 servings.
For a twist, try adding 1/2 cup of chopped nuts or chocolate chips to the batter for added texture and flavor.
You can also substitute the rhubarb with fresh strawberries or blueberries for a different fruity muffin.