Mama’s Rhubarb Muffins

MMM…MMM…MMM! Pretty sure this is exactly what I said after making these muffins! I got one of those raised eyebrow looks from Ryan and I think at that moment, he may have thought I loved the muffins more than him. Don’t worry, I love him more, but it was a close race! 🙂 If you make these, you may also contemplate if you love your spouse/significant other/pet more than the muffins!

When I think of rhubarb, I instantly crave rhubarb muffins. My mom made them when I was growing up, and with my appetite as a child, I’m sure I ate my share and then some! Since I’m not a pie fan, rhubarb muffins will most likely always be my “go-to” baked good when trying to use up any rhubarb we can get our hands on. Let me guess, you’re still stuck on the fact that I don’t like pie?! I really don’t know how you pie lovers do it…I just can’t stand the stuff!

Ryan and I were grateful to receive some rhubarb from our friend Beth’s mom while visiting their house this last weekend. I didn’t even notice the rhubarb, so I’m glad Ryan’s eagle eyes did! I never feel like I can find enough to really make anything, so getting more than we needed (hooray for freezers!) makes this girl quite elated! Plus, I can stop looking at the rhubarb offered in little packages for ridiculous prices at the grocery store and not have to think about giving some puppy eyes to Ryan to see if he’ll change his mind about buying any!

This muffin recipe is from my mom, so I named it Mama’s Rhubarb Muffins. I haven’t the slightest idea how she came upon the recipe, and for how long she’s had it, but they are delicious! Light and fluffy, with hints of sweet and tart. Can’t get much better! Well, actually you can. You can follow the recipe, and make a streusel topping instead of just sprinkling cinnamon and sugar on top of the muffins like I did. I’m still angry that I forgot to add the butter to make the streusel! Darn multi-tasking!

Mama’s Rhubarb Muffins

1 1/2 cups brown sugar

2/3 cup oil

1 egg

1 cup sour milk (1 tsp vinegar in 1 cup milk)

2 1/2 cups flour

1 tsp baking soda

1 tsp vanilla

1 1/2- 2 cups diced rhubarb

Topping:

1/2 cup sugar

1 Tbsp. butter or margarine melted

1 tsp. cinnamon

Mix the first 7 ingredients in a bowl (I used a whisk) until smooth. Add rhubarb, and stir gently until rhubarb is fully incorporated in batter.

 

 

 

 

 

 

 

 

 

Using a muffin tin with paper liners or greasing the tin, drop batter into the cups. I used about 2 tablespoons per muffin and found that to be a nice size.  If you’d rather make a coffee cake, spread batter into a greased 9 x 13 glass pan.

Is anybody else obsessed with muffin/cupcake liners? I LOVE them! So many colors, shapes, and patterns! I used these cute liners for the muffins:

 

 

 

 

 

 

 

Back to the recipe! Combine the topping ingredients in a bowl. Sprinkle streusel over each muffin or entire cake.

Bake at 350 for 16-20 minutes, or until done for muffins. For coffee cake, bake for 30-45 minutes. Enjoy!