Ingredients for Best Rhubarb Muffins Ever
- Brown Sugar
- 2% Low Fat Milk
- Vinegar
- Vegetable Oil
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups chopped rhubarb
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- Butter
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How to Make Best Rhubarb Muffins Ever
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt. Set aside.
- In a large bowl, cream together 1 1/12 cups packed light brown sugar and ½ cup vegetable oil until light and fluffy.
- Beat in 1 cup milk, 1 large egg, and 1 teaspoon vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in 2 cups chopped rhubarb.
- Fill each muffin cup about ¾ full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- While muffins bake, prepare the streusel topping: In a small bowl, combine 1/3 cup packed light brown sugar, 1 teaspoon ground cinnamon, and 2 tablespoons melted unsalted butter. Mix until crumbly.
- Immediately after removing muffins from the oven, sprinkle the streusel topping evenly over the warm muffins.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
136g
Fat
8g
Carbs
18g
