These are the best rhubarb muffins I’ve ever had! Dense, moist, and flavorful, these muffins are a must-have recipe now that rhubarb is in season. These muffins are bakery quality– large, baked perfectly throughout, and topped with a cinnamon/sugar crumble. This is a professional level recipe that will knock your socks off!
This muffin recipe is going to be my go-to muffin recipe in the future. I can’t wait to follow this recipe again and interchange the fruit. So many options: raspberries, blueberries, ooh perhaps a triple berry muffin!
You are not going to believe how I stumbled upon this recipe! Last Christmas one of my boyfriend’s relatives gave me a huge recipe collection the women at her church had printed out and bound. While thumbing through it, I realized basic instructions were missing (this recipe didn’t include an oven temperature!) and the instructions were shorthand and hurried. Because of this, I had yet to try out a recipe. (I never bake anymore without a concise recipe. I made a chess pie using a hurried, shorthand recipe and the dang thing didn’t turn out!).
Anyway, over the weekend my boyfriend brought home some fresh rhubarb from the farmer’s market, and I simply had to make something with it! I couldn’t find any enticing recipes online so I whipped out the unused recipe book and sure enough, there was an intriguing rhubarb muffin recipe. (And don’t worry food bloggers, I rewrote the recipe entirely in my own words!).
So, moral of the story? I’m definitely going to use this recipe book again! Also, you know the old saying “don’t judge a book by its cover?” So true. Some of the best recipes are never written down or if they are, are hurriedly scribbled onto napkins and scraps of paper. I’m so glad I took the time to decode this recipe. It was well worth it.
Alright, grab a bundle of rhubarb and let’s make the best rhubarb muffins! Also, be sure to check out:
- 2 & ½ cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- ½ tsp. salt
- 1 & ½ cups rhubarb, diced
- 1 & ¼ cup brown sugar, firmly packed
- 1 large egg
- ½ cup vegetable oil
- 2 tsp. vanilla extract
- 1 cup buttermilk
- 1 tbsp. unsalted butter, melted
- ⅓ cup white sugar
- 2 tsp. cinnamon
- Preheat oven to 350°F. Spray muffin pans with cooking spray.
- In a medium bowl combine flour, baking soda, baking powder, and salt. Set aside.
- In a standing mixer or using a handheld mixer, combine brown sugar, egg, vegetable oil, vanilla, and buttermilk. Mix well.
- With a spatula fold in rhubarb. With a spatula fold in flour mixture until just blended.
- Spoon batter into greased muffin pans. In a small bowl combine butter, sugar, and cinnamon. Sprinkle mixture on top of each muffin. Place into preheated oven and bake for 15 to 20 minutes, or until a toothpick inserted in center comes out clean.