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RHUBARB MUFFINS VANILLA

Prep

10 Mins

Cook

20 Mins

Total

 
30 Mins

RHUBARB MUFFINS VANILLA

These soft and fluffy vanilla rhubarb muffins have a crunchy sweet sugar topping and just the right amount of tang. Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliquaUt enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 cup buttermilk room temperature
  • 1/2 cup butter melted and cooled
  • 2 large eggs room temperature
  • 2 teaspoons vanilla
  • 1 1/2 cups rhubarb chopped
  • turbinado sugar or large sugar sprinkles, optional

Instructions

 
  1. Preheat oven to 425 degrees F. Lightly spray the wrappers with cooking spray.
  2. In a large mixing bowl, whisk all dry ingredients together.
  3. Add the buttermilk, melted butter, egg, and vanilla to the bowl.
  4. Reserve 1/4 cup rhubarb and fold the rest in until evenly dispersed.
  5. Spoon a heaping 1/4 cup of batter into each liner.
  6. Press the remaining rhubarb into the top of the batter and then sprinkle some sugar on top.
  7. Bake for 5 minutes. Turn oven to 350 degrees F and bake for 14-16 more minutes.

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