These rhubarb muffins are topped with a deliciously crunchy cinnamon topping and they will melt in your mouth. Although you can make these with any fruit, I love the tartness that rhubarb adds with the sweeter notes. I often do a mix of fruits, but make sure if you are changing the fruits you are keep the same moisture level, mangoes are much more watery than rhubarb for instance. For this batch, I made rhubarb-blueberry and they were divine!!
2 cups AP Flour
½ cup Corn Flour (If you don’t have this, use all AP)
1 tsp Baking Soda
1 tsp Baking Powder
½ tsp Salt
1 lemon and zest
1 tsp Cinnamon
¼ tsp Ginger
¼ tsp Cloves
1 cup Regular or Soy Milk
1 cup Brown Sugar
¼ cup Oil
¼ cup Apple Sauce
1 tsp Vanilla
½ cup Rhubarb (or similar fruit)
½ Chopped Pecans or Walnuts (I don’t always add this in, but tastes great)
1 tbsp Melted Butter
1 tsp Cinnamon
1/3 cup Sugar
For the muffins, combine all of your dry ingredients and lemon zest. Add your lemon juice to milk to create buttermilk and let sit for a few minutes.
Combine your brown sugar, egg, oil, applesauce, vanilla, and milk in that order a mixing bowl. Slowly add your dry ingredients until combined.
Add fruit and nuts just until blended.
Scoop into oiled muffin tins (an ice cream scoop works well for this).
Melt butter, add sugar, and cinnamon and top muffins with mixture.
Bake at 350 degrees for 20 minutes or until toothpick comes out clean.
– If you have empty muffin cups, fill it half way with water. This will help your other muffins cook more evenly and it will keep any oil in the extra cups from burning!
– Ice Cream Scoops keep your muffins about the same size when portioning out.
Bake at 350-20 minutes.
Makes 18 muffins.