Rhubarb Cinnamon Crunch Muffins

Looking for an easy muffin recipe?  Look no further.  You literally just throw ingredients into bowls, stir it up, and drop spoonfuls into the muffin tins.  Voila!  Okay, there’s a couple of other steps, but no need to break out the stand mixer at least…or wait for butter to soften.  I make my fair share of involved recipes, so it’s nice to come across an easy AND delicious one every once in awhile.  These muffins keep really well too.  I gave some to the Husband to take to school with him, but we were still eating them for breakfast for a few days at home.  The crunchy top “crust” kept really well though and the muffins stayed moist with all that rhubarb!

I’m a big rhubarb fan, and feel like I never cook enough with this delicious ingredient every year.  It’s season is short, but I saw some at the grocery store and the farmer’s market this past weekend – so go get some before it’s too late!  And for lots more rhubarb inspiration, visit Seasonal Potluck‘s rhubarb recipe page.

Rhubarb Cinnamon Crunch Muffins, adapted from All Recipes

• 2 1/2 cups all-purpose flour
• 1 1/2 cups packed brown sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 egg, lightly beaten
• 1 cup buttermilk
• 2/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 cups finely chopped rhubarb

TOPPING:

• 1/2 cup sugar
• 2 tablespoons butter or margarine, melted
• 2 teaspoons ground cinnamon

In a large bowl, combine the first five ingredients. Combine egg, buttermilk, oil and vanilla; stir into dry ingredients just until moistened. Fold in rhubarb. Fill greased or paper-lined muffins cups about half full. Combine topping ingredients; sprinkle over each muffin. Bake at 375 degrees F for 16-18 minutes or until muffins test done. (I had to bake mine a little longer, more like 23 minutes, because I used these giant muffin cups to make them larger.)