Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups diced rhubarb
- 1/2 cup brown sugar
- 1/4 cup rolled oats
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix the flour, sugar, baking powder, and salt.
- In another bowl, whisk together the melted butter, buttermilk, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Fold in the diced rhubarb.
- In a separate bowl, combine brown sugar, oats, and cinnamon for the streusel topping.
- Fill muffin cups with batter, then sprinkle streusel on top.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Allow to cool before serving.
Notes
Serve warm or at room temperature. They pair well with coffee or milk. Store in an airtight container for up to 2 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian