Cinnamon and Sugar Topped Rhubarb Muffins from Hot Eats and Cool Reads

18 large muffins, or 12 large muffins and 12 mini muffins

What you need:

1 1/4 cups brown sugar

1/2 cup vegetable oil

1 egg

2 teaspoons vanilla

1 cup buttermilk

1 3/4 cup sliced rhubarb

2 1/2 cups flour

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder


1 tablespoon butter, melted

1/2 cup sugar

1/2 teaspoon cinnamon


Line muffin tin with paper muffin cups. Preheat oven to 350 degrees.

Beat the first 5 ingredients together with a spoon. Stir in the rhubarb. In a separate bowl, combine flour, salt, baking soda and baking powder. Stir into the rhubarb mixture until just blended. Fill muffin cups.

Combine topping ingredients and crumble over top of each muffin. Bake for 20-25 minutes.

For more recipes, please visit