Rhubarb Muffins

Ingredients

• 2 cups all-purpose flour
• 0.75 cup granulated sugar
• 1.5 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp fine salt
• 2 large egg
• 1 cup buttermilk
• 0.5 cup vegetable oil – neutral
• 1 tsp vanilla extract
• 2 cups rhubarb – trimmed and chopped into 0.5-inch pieces
• 2 tbsp turbinado sugar – for topping

Instructions

1. Preheat the oven to 400°F. Line a 12-cup muffin tin with paper liners or lightly grease the cups.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.
3. In a separate bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla until smooth.
4. Make a well in the dry ingredients and pour in the wet mixture. Stir gently with a spatula until just combined; the batter should be slightly lumpy with no dry pockets.
5. Fold in the chopped rhubarb gently until evenly distributed.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Sprinkle the tops with the turbinado sugar.
8. Bake until the muffins are risen and golden and a toothpick inserted in the center comes out clean or with a few moist crumbs, 18–22 minutes.
9. Cool in the pan for 5 minutes, then transfer the muffins to a wire rack to cool further. Serve warm or at room temperature.