Name: Rhubarb Muffins with Cinnamon Sugar Topping
Ingredients: ¾ cup granulated sugar; ¾ cup brown sugar; ½ cup vegetable oil; 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar, let rest 5 minutes); 1 large egg; 1 tsp vanilla extract; 2¾ cups all-purpose flour; 1 tsp baking soda; ½ tsp salt; 2 cups chopped rhubarb (fresh or frozen, thawed and drained); ¼ cup granulated sugar; 1 tsp ground cinnamon

Description

These rhubarb muffins with cinnamon sugar topping are everything you want in a spring bake: soft, sweet, and just the right amount of tangy. With a crunchy cinnamon-sugar crown and bursts of juicy rhubarb in every bite, they’re a seasonal favorite you’ll want to make on repeat. Simple ingredients, one bowl, and ready in under 45 minutes — perfect for breakfast, brunch, or a cozy afternoon snack!

Ingredients

Scale

For the Muffins:

¾ cup granulated sugar
¾ cup brown sugar
½ cup vegetable oil
1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar, let rest 5 minutes)
1 large egg
1 tsp vanilla extract
2¾ cups all-purpose flour
1 tsp baking soda
½ tsp salt
2 cups chopped rhubarb (fresh or frozen, thawed and drained)

For the Topping:

¼ cup granulated sugar
1 tsp ground cinnamon

Instructions

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease.
In a large bowl, whisk together the granulated sugar, brown sugar, oil, buttermilk, egg, and vanilla until smooth.
Add the flour, baking soda, and salt. Stir gently until just combined — don’t overmix!
Fold in the chopped rhubarb evenly.
Divide the batter evenly among the muffin cups, filling each about ¾ full.
In a small bowl, stir together the ¼ cup sugar and cinnamon. Generously sprinkle over each muffin.
Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.

Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature!

Notes

No buttermilk on hand? Just mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes.
Frozen rhubarb works beautifully — just be sure to thaw and drain it well to avoid excess moisture.
Want a little crunch? Add ½ cup chopped nuts like walnuts or pecans to the batter.
These muffins freeze like a dream! Wrap individually and freeze for up to 2 months. Warm them up in the microwave for a fresh-baked feel any day of the week.
Don’t skimp on the cinnamon sugar topping — it’s what gives these muffins their crave-worthy crunch!