These muffins do not have loads of sugar like you'll find in so many rhubarb treats. In fact, I think the tartness that is so quintessentially rhubarb shines through perfectly with these muffins. The buttermilk makes for a very moist and tender muffin.
Course Bread
Cuisine American
Keyword rhubarb
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 22muffins
Calories 158kcal
Ingredients
1c.light brown sugar, firmly packed
½c. butter, melted
2tsp.vanilla extract
1egg
1c. buttermilk
2½c. all-purpose flour
½tsp.salt
1tsp.baking soda
1 tsp.baking powder
1½c. rhubarb, diced to ¼-inchplus more for garnish
Streusel Topping
1tbspbutter, cold
2tbspall-purpose flour
1tbsplight brown sugar, packed
1tsp.cinnamon
Instructions
Preheat your oven to 350°F.
Prepare your muffin pan with paper liners, or grease it well with cooking spray.
In a large bowl, mix the brown sugar and butter until well combined.
Mix in the vanilla, egg, & buttermilk until it is an even consistency.
To the butter mixture, add the flour, salt, baking soda, and baking powder. Mix until everything is thoroughly incorporated.
Stir in your diced rhubarb and fill your muffin cups ⅔ full.
Mix the streusel ingredients and sprinkle them on top of the filled muffin cups.
Garnish with a piece of rhubarb just before placing the muffins into the oven.
Bake muffins in the preheated oven for 20 minutes or until a toothpick inserted in the middle comes out clean.
Let the muffins cool for a few minutes before removing them from the muffin tin.