Description
These muffins feature a tender, moist crumb crowned with a sticky, sweet-tart caramelized rhubarb topping. They are a perfect celebration of spring’s bounty and an unforgettable treat.
Ingredients
- 1 ½ cups (180g) all-purpose flour
- ½ cup (100g) packed light brown sugar, divided
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (240ml) buttermilk, at room temperature
- ⅓ cup (80ml) unsalted butter, melted and slightly cooled
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups (about 200g) fresh rhubarb, trimmed and chopped into ½-inch pieces
- Optional: ¼ teaspoon ground cinnamon or ginger for the topping
Instructions
- Preheat Oven & Prep Muffin Tin: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin generously or line with paper liners and spray the inside of the liners.
- Prepare Rhubarb Topping: In a small bowl, combine the chopped rhubarb with 2 tablespoons of the brown sugar and optional cinnamon/ginger. Divide this mixture evenly among the prepared muffin cups, pressing gently into the bottom.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, remaining brown sugar, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the buttermilk, melted butter, egg, and vanilla extract until smooth.
- Mix Batter: Pour the wet ingredients into the dry ingredients. Using a spatula, gently fold until just combined. Do not overmix; a few lumps are fine.
- Fill & Bake: Divide the batter evenly over the rhubarb in each muffin cup, filling about two-thirds full. Bake for 18-22 minutes, or until golden brown and a wooden skewer inserted into the center comes out clean.
- Cool & Serve: Let the muffins cool in the tin for 5 minutes before inverting them onto a wire rack to cool completely. Enjoy warm or at room temperature!
- Prep Time: 20 mins
- Cook Time: 20 mins