Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, melted
- 1/2 cup buttermilk
- 1 large egg
- 1 cup fresh rhubarb, chopped
- 1/4 cup brown sugar for topping
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Whisk together flour, granulated sugar, baking powder, baking soda, salt, and cinnamon in a bowl.
- Mix melted butter, buttermilk, and egg in another bowl until combined.
- Gradually add dry ingredients to the wet ingredients and stir until just combined. Fold in chopped rhubarb.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Sprinkle brown sugar over the tops.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool for a few minutes before serving warm with butter or jam.
Notes
Best served warm. You can freeze these muffins for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg