Cinnamon-Topped Rhubarb Muffins Recipe

Cinnamon-Topped Rhubarb Muffins Recipe

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups packed brown sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 egg, lightly beaten
  • 1 cup buttermilk
  • 2/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups finely chopped rhubarb
  • TOPPING:
  • 1/2 cup sugar
  • 2 tablespoons butter or margarine, melted
  • 2 teaspoons ground cinnamon
  1. In a large bowl, combine the first five ingredients. Combine egg, buttermilk, oil and vanilla; stir into dry ingredients just until moistened. Fold in rhubarb. Fill greased or paper-lined muffins cups about half full. Combine topping ingredients; sprinkle over each muffin. Bake at 375 degrees F for 16-18 minutes or until muffins test done.
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