Ingredients
For the Muffins:
1½ cups all-purpose flour
¾ cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
1 large egg
½ cup buttermilk (or substitute with ½ cup milk + ½ tablespoon lemon juice or vinegar)
¼ cup vegetable oil (or melted butter)
1 teaspoon vanilla extract
1½ cups diced fresh rhubarb (about 3–4 stalks, cut into small pieces)
For the Cinnamon Topping:
2 tablespoons unsalted butter, melted
2 tablespoons brown sugar
1 tablespoon all-purpose flour
½ teaspoon ground cinnamon
Instructions
Step 1: Preheat and Prepare
Preheat your oven to 375°F (190°C).
Line a standard 12-cup muffin tin with paper liners or grease it lightly with nonstick spray.
Step 2: Make the Muffin Batter
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