Description
These delightful muffins feature a sweet-tart rhubarb topping that caramelizes beautifully as they bake. Enjoy a perfectly moist crumb balanced with vibrant fruit flavor.
Ingredients
Scale
- 1/2 cup (113g) unsalted butter, melted and divided
- 12 tablespoons (150g) light brown sugar, divided
- 3 cups (360g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (240ml) buttermilk, at room temperature
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups (~225g) fresh rhubarb, trimmed and thinly sliced (about 1/4 inch thick)
Instructions
- Preheat & Prep: Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin well. For the topping, place 1 teaspoon of melted butter into each muffin cup. Sprinkle 1 tablespoon of brown sugar over the butter in each cup. Arrange rhubarb slices in a single layer over the brown sugar.
- Whisk Wet Ingredients: In a large bowl, whisk together the remaining 1/4 cup melted butter, buttermilk, granulated sugar, egg, and vanilla extract until smooth.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gentle Mix: Add the dry ingredients to the wet ingredients. Mix gently with a rubber spatula until just combined. Do not overmix; a few streaks of flour are fine.
- Fill & Bake: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake for 18-22 minutes, or until golden brown and a toothpick inserted comes out clean.
- Cool & Invert: Let cool in the muffin tin for only 5 minutes. Then, carefully invert the muffin tin onto a wire rack. Gently lift the tin off to release the muffins. Cool completely on the rack.
- Prep Time: 20 mins
- Cook Time: 20-22 mins