Grandma’s Rhubarb Muffins
I FOUND RHUBARB, Y’ALL. When I spotted it in the grocery store, I actually gave a little ‘Eep!’ and ran towards it. I am pretty sure that the people around me thought I was such a freak, but it is ok. I have rhubarb. To celebrate, I have been making all things rhubarb – starting with my Grandma’s rhubarb muffins! These babies are moist, delicious and they make the perfect summer breakfast treat.
Grandma’s Rhubarb Muffins
Cinnamon and rhubarb muffins make the perfect summer breakfast
Ingredients
Muffins
- 1½ cup brown sugar
- ⅔ cup butter soft
- 1 egg beaten
- 1½ cup rhubarb diced
- 2½ cup flour
- 1 cup sour milk
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp vanilla
Topping
- 1/2 cup sugar
- 1/2 tsp cinnamon
- 2 tbsp butter melted
- nuts
Instructions
- Preheat oven to 350°F
- Mix together sugar, butter and egg then add vanilla
- Sift dry ingredients together
- Alternate adding milk and dry ingredients to wet ingredients
- Fold in rhubarb
- Scoop into muffin tins, filling about 3/4 way full
- Make topping by combining all ingredients then sprinkle on top of muffins
- Bake 25 minutes or until toothpick inserted comes out clean
Notes
To make 1 cup sour milk for baking, use 1 tbsp vinegar or lemon juice and enough milk to equal 1 cup. Stir and let stand for 5 minutes before using. This will give the right amount of acidity for the recipe.
