:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/ftWcQPa2ira8qekg6sLi/58d36943ffa0fd57ac9b22e062229e.png "Old-Fashioned Classic Crisp Rhubarb Muffins")
Old-Fashioned Classic Crisp Rhubarb Muffins
These flavorful, moist muffins blend up sweet and tangy with a touch of spice! Perfect for a light breakfast or a quick snack, these rhubarb muffins could be the delightful addition to your baking repertoire. The natural tartness of rhubarb paired with a hint of orange zest and finished with a cinnamon-sugar topping is a delightful treat.
Ingredients
- 1 Cup chopped rhubarb
- 1⁄2 Cup white sugar
- 2 cups all-purpose flour
- 1⁄2 Cup brown sugar
- 11⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄4 Cup vegetable oil
- 1 large Egg
- 1 teaspoon vanilla extract
- Zest of one orange
- 3⁄4 Cup buttermilk
- 2 tbls melted butter
- 1⁄4 Cup crystal sugar
- 1 teaspoon ground cinnamon
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Directions
Begin by preheating your oven to 375 degrees Fahrenheit (190 degrees Celsius).
Grease a muffin tin or line with paper liners.
In a saucepan over medium heat, combine the rhubarb and white sugar. Cook until sugar is dissolved and rhubarb is soft. Allow mixture to cool.
While cooling, combine flour, brown sugar, baking powder, baking soda, and salt in a large bowl.
In another bowl, mix together oil, egg, vanilla extract, and orange zest.
Gradually add buttermilk to the wet mixture, then fold it into the dry ingredients.
Stir in the cooled rhubarb mixture until just blended. Do not overmix.
Spoon the batter evenly into the prepared muffin tin.
In a small bowl, mix melted butter, granulated sugar, and cinnamon. Stir well then sprinkle over unbaked muffins.
Bake in the preheated oven for about 20-25 minutes, or until a toothpick comes out clean.
Allow muffins to cool for a few minutes before transferring to a wire rack to cool completely.
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