Oh my gosh these are sooooo good. I followed the recipe exactly, except I didn’t have buttermilk so I used regular milk, and they are so moist and delicious! I think they could use more rhubarb, but Jim said they are perfect the way they are. The kids loved them, too. I think any fruit would work: apples, pears, plums. It’s kind of like an apple crisp flavored muffin (‘cept with rhubarb).
Cinnamon Rhubarb Muffins
2 1/2 cups all-purpose flour
1 1/2 cups packed brown sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 egg, lightly beaten
1 cup buttermilk (or regular milk is fine)
2/3 cup vegetable oil
1 teaspoon vanilla extract
2 cups finely chopped rhubarb
1/2 cup sugar
2 tablespoons butter or margarine, melted
2 teaspoons ground cinnamon
In a large bowl, combine the first five ingredients.
Combine egg, buttermilk, oil and vanilla; stir into dry ingredients just until moistened. Fold in rhubarb.
Fill greased or paper-lined muffins cups about half full.
Combine topping ingredients; sprinkle over each muffin.
Bake at 375 degrees F for 16-18 minutes or until muffins test done.