Rhubarb-Cinnamon Muffins
Based on a recipe from a Stop & Shop magazine.
Servings: 18 muffins
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.