Makes 24 mini-muffins
These tender mini-muffins are the perfect mix of sweet and tart, highlighting our spring favorite: rhubarb! Once rhubarb season has passed, you can use this recipe with raspberries, peaches, or any fruit that suits your fancy. Depending on the size of your muffin pan, you may have some leftover muffin batter. Transfer it to a loaf or small cake pan for a little treat for the cook.
Ingredients
- 2 1/2 cups all-purpose flour
- 3/4 cups light brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3/4 cups diced rhubarb (from about 4 oz)
- 1 cup buttermilk
- 1/2 cup canola oil
- 2 eggs
- 1 teaspoon vanilla extract
- Sanding sugar, as needed
Directions
- Preheat the oven to 350°F. Oil a mini-muffin pan or fill with paper liners, and set aside.
- In a large mixing bowl, combine the flour, brown sugar, baking powder, baking soda, and salt, and stir to combine. Add the rhubarb and toss to coat.
- In a separate bowl, combine the buttermilk, oil, eggs, and vanilla. Beat to combine. Add the buttermilk mixture to the flour mixture and stir just until combined.
- Fill the wells of the muffin pan until they are 3/4 of the way full, and sprinkle with sanding sugar. Bake until the muffins are golden brown and a tester inserted into the center of a muffin comes out clean, about 20 minutes. Cool in the pan for 5 minutes, then transfer to a rack to cool.
