Rhubarb Muffins

Rhubarb season is on now where I live.  Yay!!  I love baking with rhubarb.  I dusted off my recipes and pulled out this one for rhubarb muffins.  They have a cinnamon sugar topping that makes them extra special.

Rhubarb Muffins

Ingredients for Muffins

2 1/2 cups flour

1 1/2 cups brown sugar

1 tsp. baking soda

1 tsp. salt

1 tsp. cinnamon

1 egg, lightly beaten

1 cup buttermilk

2/3 cup oil

1 tsp. vanilla

2 cups chopped rhubarb

Ingredients for Crumb Topping

1/2 cup white sugar

2 tsp. cinnamon

1 tbsp. margarine, melted 

Directions

1.  Combine flour, brown sugar, baking soda, salt and cinnamon in a bowl.

2.  Combine wet ingredients in another bowl: egg, buttermilk, oil and vanilla.

3.  Add wet ingredients to dry ingredients and stir till combined.

4.  Fold in rhubarb.

5.  Fill muffin liners (I used regular liners but next time I would use the tall liners with high sides as the crumb topping spreads onto pan).

6.  Combine crumb topping ingredients: sugar, cinnamon, margarine.

7.  Sprinkle muffins with crumb topping.

8.  Bake at 375F for about 18-20 minutes.

I was able to get 17 muffins by filling the liners about 3/4 full.