These muffins are a delightful treat, combining the tangy flavor of rhubarb with a sweet crumble topping.
Preheat your oven to 325°F (165°C).
Ensure the oven is fully preheated before baking to achieve even cooking.
In a mixing bowl, combine the light brown sugar, egg, buttermilk, salt, and vanilla. Whisk until smooth.
Whisking thoroughly ensures the sugar dissolves properly.
In another bowl, mix the flour and baking soda. Gradually add this to the wet mixture, stirring until just combined.
Avoid overmixing to keep the muffins tender.
Fold in the diced rhubarb gently.
Ensure the rhubarb is evenly distributed throughout the batter.
Fill the muffin tin 2/3 full with the batter.
Use a spoon or ice cream scoop for even portions.
In a small bowl, combine the dark brown sugar, cinnamon, flour, and cold butter. Mix until crumbly.
Use your fingers or a fork to achieve a crumbly texture.
Sprinkle the crumble topping over the batter in the muffin tin.
Ensure each muffin is evenly topped for a consistent crunch.
Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even browning.
Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Cooling in the tin helps the muffins set properly.
Serve the muffins warm or at room temperature. Enjoy!
Pair with a hot beverage for a delightful treat.
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