Cinnamon-Topped Rhubarb Muffins

A tale of two muffins.

One of the major reasons we have this blog: to save the recipes we've tried.

We have a sisters-making-muffins afternoon not too long ago, each choosing a muffin and making them side by side. However - only one recipe is making it to the blog. Not because the other wasn't sweet enough or fluffy enough or moist enough... but because one of the recipes disappeared. We can't remember where it came from or where we put it.

Focusing on the positive, we do have a rhubarb muffin recipe that remains with us still.

We found it on AllRecipes.com.

Cinnamon-Topped Rhubarb Muffins

We halved the original recipe - feel free to double the amounts below.

1 1/4 cups all-purpose flour

3/4 cup packed brown sugar

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 egg, lightly beaten

1/2 cup buttermilk --> or regular milk with 1/2 teaspoon vinegar

1/3 cup vegetable oil

1/2 teaspoon vanilla extract

1 cup finely chopped rhubarb

Topping

1/4 cup sugar

1 tablespoon butter or margarine, melted

1 teaspoon ground cinnamon

• Combine the first 5 ingredients in a large bowl.
• Combine egg, buttermilk, oil, and vanilla. Stir into the bowl of dry ingredients until just moistened. Fold in rhubarb.
• Grease muffin tins or use paper muffin cups to line the pan (that's what we did). Fill with batter.
• Combine topping ingredients and sprinkle over muffins.
• Bake at 375 F for 16 - 18 minutes, or until a toothpick comes out clean.

Mixing up the now-mysterious almond muffins

This batter was thick!

A nice light golden brown

Sprinkling the topping

Did you know that "streusel" is from a German word meaning

"something scattered or sprinkled"?

However, streusel has flour in it, along with butter and sugar.

Fresh out of the oven