RHUBARB MUFFINS

Rhubarb Muffins are a delightful way to showcase the unique, tart flavor of rhubarb, balanced by a soft, moist muffin base with just the right amount of sweetness. These muffins are perfect for breakfast, brunch, or a quick snack, offering a subtle tang from the rhubarb that pairs beautifully with hints of vanilla and cinnamon. The streusel topping adds a wonderful crunch, making each bite a mix of textures and flavors. These Rhubarb Muffins are easy to make and a great way to enjoy fresh rhubarb when it’s in season!

Ingredients:

For the muffins:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk (or milk with 1 teaspoon vinegar)
• 1 1/2 cups rhubarb, diced

For the streusel topping (optional):

• 1/4 cup all-purpose flour
• 2 tablespoons granulated sugar
• 2 tablespoons butter, cold and cubed
• 1/2 teaspoon ground cinnamon

Instructions:

1. Preheat the oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
3. Prepare the wet ingredients: In a separate large bowl, whisk together the melted butter, granulated sugar, brown sugar, eggs, vanilla extract, and buttermilk until well combined.
4. Combine and fold in rhubarb: Gradually add the dry ingredients to the wet mixture and stir until just combined. Gently fold in the diced rhubarb, being careful not to overmix.
5. Make the streusel topping: In a small bowl, mix the flour, sugar, cinnamon, and cold butter. Use your fingers or a fork to crumble the butter into the dry ingredients until the mixture resembles coarse crumbs.
6. Fill muffin cups: Spoon the batter into the prepared muffin cups, filling each about 2/3 full. Sprinkle the streusel topping over the muffins.
7. Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These Rhubarb Muffins are moist, tangy, and slightly sweet with a delicious crunch from the streusel topping, making them a perfect treat for any time of the day!