Ingredients
- Dry: 2 cups all-purpose flour, 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt, 1/2 tsp ground cinnamon
- Wet: 1/2 cup granulated sugar, 1/4 cup packed brown sugar, 1/2 cup unsalted butter (softened), 2 large eggs, 1 tsp vanilla extract, 1/2 cup buttermilk
- Other: 2 cups rhubarb, chopped (fresh or frozen), 1 tbsp coarse sugar for topping (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin tin.
- Whisk dry ingredients together in a large bowl.
- Cream butter with sugars until smooth.
- Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add dry ingredients alternately with buttermilk until just combined.
- Fold in rhubarb gently.
- Divide batter into muffin cups, sprinkle coarse sugar on top if desired.
- Bake 18–20 minutes until toothpick comes out clean. Cool 5 minutes in tin, then transfer to wire rack.
Notes
- Use fresh or frozen rhubarb; thaw and drain frozen rhubarb to avoid soggy muffins.
- Ensure butter is softened, not melted, for proper creaming.
- Do not overmix batter to keep muffins tender.
- Coarse sugar topping adds crunch and sweetness.
- Store muffins in airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baked
- Cuisine: American
- Diet: Vegetarian