Rhubarb Muffins

Good afternoon everyone! Spring time means it’s that time of the year for rhubarb, so today, I am going to share a recipe I made for work that is centered on rhubarb 🙂

This was actually my first time cooking with rhubarb (I’m not a fan of it so I never had made it before) but everyone said they turned out delicious so I will trust them!

Ingredients for muffins:

  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • dash of salt
  • 1 1/4 cup brown sugar
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla
  • 1 egg
  • 1 cup buttermilk
  • 1 1/2 cups chopped rhubarb

Ingredients for topping:

  • 1 tablespoon melted butter
  • 1/3 cup sugar
  • 1 teaspoon ground cinnamon

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First thing to do is chop up the rhubarb into small pieces. Then, preheat the oven to 350 degrees. Mix the flour, baking soda, baking powder, and salt in a large bowl and set aside. In a separate bowl, mix the brown sugar, vegetable oil, vanilla, egg, and buttermilk together. Fold the wet ingredients with the dry until combined and then add the rhubarb pieces.

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Line a muffin pan and scoop the batter into the cups. Fill about 1/2 – 2/3 full with batter.

Mix together the melted butter, sugar, and cinnamon. Drizzle a little onto each muffin and place into the oven.

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Bake the muffins at 350 degrees for 25 – 30 minutes. Let them cool for a few minutes then enjoy!

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