Rhubarb Muffins with Cinnamon Sugar Topping
User Reviews
5.0
3 reviews
Excellent
Rhubarb Muffins with Cinnamon Sugar Topping
Report
Rhubarb muffins are a delightful treat that beautifully combines the tanginess of fresh rhubarb with the sweetness of a moist, tender muffin.
Share:
Ingredients
- 1 ¼ cup brown sugar
- ½ cup vegetable oil
- 2 teaspoon vanilla extract
- 1 large egg
- 1 cup buttermilk
- 2 ½ cup all-purpose flour -
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 ½ cups fresh rhubarb diced
- ½ cup pecans chopped
- 1 teaspoon ground cinnamon
- 1 tablespoon butter softened
- ⅓ cups sugar
Instructions
- Preheat oven to 375ºF.
- In a large mixing bowl, beat brown sugar, vegetable oil, vanilla, egg, and buttermilk until smooth.
- Add flour, salt, baking soda, and baking powder. Beat again until smooth.
- Stir in rhubarb and pecans.
- Pour batter into a paper-lined standard-sized 12 hole muffin tin.
- In a small mixing bowl, combine cinnamon, sugar, and softened butter with a fork.
- Sprinkle crumble on top of muffins.
- Bake for 15-20 minutes or until a toothpick comes out clean. After 5 minutes allow muffins to coll on wire rack.
Notes
- Always preheat your oven. This ensures even cooking and the hot oven activates the leaveners so you have muffins with higher tops.
- Avoid over-mixing the batter. This can lead to tough, dense muffins.
- Use room temperature ingredients. It makes everything easier for mixing.
- Distribute the batter evenly in the muffin cups so they rise and bake evenly.
- Check your rhubarb muffins during the last few minutes of the suggested baking time to ensure they are not over-baked.
- They're done cooking when a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Always preheat your oven. This ensures even cooking and the hot oven activates the leaveners so you have muffins with higher tops.
- Avoid over-mixing the batter. This can lead to tough, dense muffins.
- Use room temperature ingredients. It makes everything easier for mixing.
- Distribute the batter evenly in the muffin cups so they rise and bake evenly.
- Check your rhubarb muffins during the last few minutes of the suggested baking time to ensure they are not over-baked.
- They're done cooking when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Nutrition Information
Show Details
Calories
232kcal
(12%)
Carbohydrates
34g
(11%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
13mg
(4%)
Sodium
177mg
(7%)
Potassium
104mg
(3%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Vitamin A
69IU
(1%)
Vitamin C
1mg
(1%)
Calcium
58mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Calories | 232kcal | 12% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 13mg | 4% |
| Sodium | 177mg | 7% |
| Potassium | 104mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 69IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
