Description
Fluffy and tangy rhubarb muffins perfect for breakfast or a snack.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup vegetable oil
- 1 egg
- 1/2 cup buttermilk
- 1 tsp vanilla extract
- 1 1/2 cups chopped rhubarb
- 2 tbsp brown sugar (for topping)
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a bowl, mix flour, sugar, baking soda, and salt.
- In another bowl, whisk oil, egg, buttermilk, and vanilla.
- Combine wet and dry ingredients. Fold in rhubarb.
- Divide batter into muffin cups. Sprinkle brown sugar on top.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Cool for 5 minutes before serving.
Notes
- Use fresh rhubarb for best flavor.
- Replace buttermilk with 1/2 cup milk mixed with 1/2 tsp vinegar if needed.
- Store in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
