RHUBARB-CINNAMON MUFFINS

Rhubarb-Cinnamon Muffins

Based on a recipe from a Stop & Shop magazine.
Course: Breads
Servings: 18 muffins
Author: Catherine Christiano

Ingredients

  • 2 1/2 cups unbleached flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup sugar
  • 1/4 cup canola oil
  • 1 large egg
  • 1 1/2 teaspoons vanilla
  • 1 cup reduced fat buttermilk
  • 1 1/2 cups diced rhubarb 1/2" diced
  • 1/2 cup chopped walnuts

Topping

  • 1 tablespoon butter melted
  • 1 teaspoon cinnamon
  • 1/3 cup sugar

Instructions

  • Preheat oven to 350° F.
  • Line muffin pans for 18 muffins with paper cups or grease.
  • In medium bowl, stir together flour, baking soda, baking powder, salt, and 1 teaspoon cinnamon.
  • In bowl of stand mixer add 1 cup sugar, oil, egg, vanilla, and buttermilk; beat until smooth.
  • Pour in dry ingredients and mix until just blended. Stir in rhubarb and walnuts.
  • Spoon batter into prepared muffin cups, filling each 3/4.
  • For topping, combine melted butter, remaining 1/3 cup sugar and 1 teaspoon cinnamon; sprinkle on top of muffins.
  • Bake about 25 minutes, or until toothpick inserted in center comes out clean.
  • Allow muffins to cool in 5 minutes in pans; remove to wire rack to cool. Best when served warm.