I just couldn't resist posting another rhubarb recipe! I can't get enough of it this time of the year! I'm super excited too, because my aunt gave me 3 rhubarb plants to plant in my yard, and by next year I will have my own to cook with! I've also planted 3 cherry bushes, 1 cherry tree and 2 apple trees! Next is the tomatoes. I am taking full advantage of having my own space to plant in after so many years of apartment living.
It's no secret that I LOVE muffins! I'm not much of a baker, but muffins always seem to be the thing I bake the most. These ones turned out wonderful. The cinnamon and sugar topping is wonderful with the tart rhubarb. I love that the recipe uses buttermilk. It reminds me of the cake my mom used to make when I was little.
I found the recipe in an old church cookbook. Those always seem to have the best rhubarb recipes. Tried and true. I think these will be added to our favorites list! Enjoy!
Cinnamon and Sugar Topped Rhubarb Muffins (click here to print recipe)
18 large muffins, or 12 large muffins and 12 mini muffins
What you need:
1 1/4 cups brown sugar
1/2 cup vegetable oil
2 teaspoons vanilla
1 cup buttermilk
1 3/4 cup sliced rhubarb
2 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon butter, melted
1/2 cup sugar
1/2 teaspoon cinnamon
Line muffin tin with paper muffin cups. Preheat oven to 350 degrees.
Beat the first 5 ingredients together with a spoon. Stir in the rhubarb. In a separate bowl, combine flour, salt, baking soda and baking powder. Stir into the rhubarb mixture until just blended. Fill muffin cups.
Combine topping ingredients and crumble over top of each muffin. Bake for 20-25 minutes.
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On the blog... one year ago: Slow Cooker Pork Ribs with Blackberry Balsamic Sauce
Two years ago: Reuben Chicken Brats
This recipe is shared at these blogs: Love Bakes Good Cakes, The Best Blog Recipes, The Better Baker, Inside BruCrew Life, Memories by the Mile, Table for Seven,