Rhubarb Muffins Ii

Treat yourself to the irresistible charm of Rhubarb Muffins II, a perfect balance of tangy rhubarb and sweet, buttery crumb topping. These moist, tender muffins infuse the unique tartness of fresh rhubarb into a spiced batter enriched with cinnamon and vanilla for a comforting, homemade flavor. Topped with a golden brown sugar crumble, they deliver the perfect combination of soft and crunchy textures in every bite. With a quick 15-minute prep time, these easy-to-make muffins are ideal for breakfast, brunch, or an on-the-go snack. Whether served warm from the oven or at room temperature, Rhubarb Muffins II are a delightful way to enjoy a seasonal favorite.

Nutriscore Rating: 53/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 12

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 0.5 teaspoon salt
• 1 cup buttermilk
• 0.5 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1.5 cups rhubarb, diced
• 0.5 cup brown sugar
• 0.25 cup butter, melted
• 0.25 cup all-purpose flour (for topping)
• 0.5 teaspoon ground cinnamon (for topping)

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.

Step 2

In a large mixing bowl, combine 2 cups of all-purpose flour, 1 cup of sugar, 2 teaspoons of baking powder, 1 teaspoon of ground cinnamon, and 0.5 teaspoon of salt. Mix the dry ingredients well.

Step 3

In a separate bowl, whisk together 1 cup of buttermilk, 0.5 cup of vegetable oil, the large egg, and 1 teaspoon of vanilla extract until combined.

Step 4

Pour the wet ingredients into the bowl of dry ingredients and gently mix until just combined. Do not overmix—the batter should be slightly lumpy.

Step 5

Fold in the 1.5 cups of diced rhubarb using a spatula, ensuring it is evenly distributed throughout the batter.

Step 6

Divide the batter evenly among the muffin cups, filling each about 3/4 full.

Step 7

In a small bowl, prepare the crumb topping by mixing 0.5 cup of brown sugar, 0.25 cup of melted butter, 0.25 cup of all-purpose flour, and 0.5 teaspoon of ground cinnamon until crumbly.

Step 8

Sprinkle the crumb topping generously over each muffin.

Step 9

Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 10

Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Step 11

Serve warm or at room temperature. Enjoy your Rhubarb Muffins II!

Nutrition Facts

Serving size	1256.3 grams (1256.3g)

Amount per serving	% Daily Value*
Calories	3646

Total Fat 168.40g	216%
Saturated Fat 52.10g	261%
Polyunsaturated Fat 67.70g
Cholesterol 342mg	114%
Sodium 2444mg	106%
Total Carbohydrate 508.60g	185%
Dietary Fiber 13.50g	48%
Total Sugars 286.40g
Protein 44.80g	90%

Vitamin D 197IU	985%
Calcium 654mg	50%
Iron 15mg	82%
Potassium 1478mg	31%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.6%

Protein: 4.8%

Carbs: 54.6%