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–+ servings
Two muffins sitting on top of a pile of rhubarb

Hummingbird delight rhubarb muffins

Maria Lagacé
These sweet-smelling rhubarb muffins were named in honour of the bouncy, fluttering birds lured to cottage feeders and brightly-coloured flowers. Or, to your kitchen, when you’re baking!
5 from 1 vote
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Prep Time 15 minutes
Bake Time 20 minutes
Total Time 35 minutes
Course Breakfast, Dessert, Snack
Servings 24 muffins

Ingredients
  

Muffin Batter

  • 2½ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 egg
  • 1½ cups packed brown sugar
  • 1 cup milk
  • ⅔ cup vegetable oil
  • 1 tsp vanilla extract
  • 2 cups rhubarb chopped

Topping

  • ½ cup granulated sugar
  • 2 tsp cinnamon
  • 1½ tbsp butter melted

Instructions
 

  • Combine flour, baking soda, salt, and cinnamon.
  • Beat egg, brown sugar, milk, oil, and vanilla in a large bowl until blended.
  • Gradually add dry ingredients, mixing with a whisk just until smooth. Stir in rhubarb.
  • Scoop batter into paper-lined muffin cups, filling about three-quarters full.
  • Combine topping ingredients. Sprinkle about 1 tsp per muffin over batter.
  • Bake in preheated 375°F oven for about 20 minutes, or until set.

Notes

If you’re using frozen rhubarb, thaw it and pat it dry before mixing it with the muffin batter.
Keyword breakfast, cinnamon, dessert, muffins, recipe, rhubarb
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