These delicious Buttermilk-Rhubarb Muffins are out of this world. Dusted with a sugar, cinnamon topping, they're the perfect combination of tart and sweet for breakfast or mid-morning snack.
Combine topping ingredients (sugar, melted butter and cinnamon) and set aside.
Combine dry muffin ingredients: flour, sugar, salt, baking soda and cinnamon in large bowl.
Combine egg, oil, buttermilk and vanilla in separate bowl.
Add wet ingredients to dry and stir gently.
Fold in rhubarb until just mixed.
Fill muffin liners 1/2 to 3/4 full and sprinkle with sugar/butter/cinnamon topping.
Bake 18 minutes at 375ºF
Remove from oven and transfer muffins from tin to cooling rack