Rhubarb Muffins

Rhubarb Muffins are sweet, tender, and fluffy, with a lightly tart taste and an easy streusel topping. The perfect weekend breakfast!

Rhubarb is known for its mouthwateringly tart flavor. Because of how strong the taste is, rhubarb is rarely eaten raw. You’re more likely to encounter it in baked goods, often paired with sweeter fruits like in strawberry rhubarb pie. In this recipe, the sour flavor is perfectly balanced by the sweet muffin batter and crumbly cinnamon sugar topping. The sour flavor also becomes less pronounced as you bake. So, the final result is the perfect buttery and sweet muffin with notes of cinnamon and bites of fresh and lightly tart rhubarb throughout.

• 1/2 cup sugar
• 2/3 cup flour
• 1/4 cup unsalted butter cold , cubed
• 1 teaspoon cinnamon

• 1 1/3 cups flour
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg
• 2/3 cups sugar
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 1/2 cups rhubarb , diced