+ crumble  topping

modernharvest.ca

Rhubarb Buttermilk  Muffins

butter

vanilla

eggs

flour

baking soda + powder

sugar

Gather Ingredients

1

rhubarb

cinnamon

salt

buttermilk

Preheat + Prep

2

Preheat your oven to 400°F. Prepare your muffin tins with liners. I love to use parchment liners.

Combine Dry  Ingredients

3

In a medium bowl, combine your dry ingredients including all purpose flour,  granulated sugar, baking powder,  baking soda, salt, and cinnamon. Whisk together until well combined.

Mix Wet Ingredients

4

In a large bowl, combine your wet ingredients including buttermilk, melted butter, eggs, and vanilla extract. Mix until fully combined.

Mix wet + Dry

5

Add the dry ingredients to your wet ingredients a stir until almost combined. Add finely diced rhubarb and mix until just combined.

Pro tip for  extra rise

You can let your raw muffin batter rest in the fridge for a few hours or even overnight to help get even more rise out of them (optional). As a bonus, your house will smell delicious first thing and you will have an instant breakfast. Add the crumble topping just before baking.

Optional Streusel  Topping

7

Combine all streusel ingredients in a small bowl . Mix together with a fork or whisk until completely combined and crumbly.

Bake

8

Bake at 400°F for 20-22 minutes or until a toothpick inserted in the middle comes out clean. The tops should be slightly cracked and starting to get golden on the edges.

Enjoy!