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Rhubarb Muffin Recipe

Coconut Sugar Topped Rhubarb Muffin Recipe

A delicious Rhubarb Muffin Recipe using Coconut Sugar instead of traditional brown sugar for a naturally sweetened muffin.
Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 25 minutes
Author Kerrie @ Family Food and Travel

Ingredients

  • 2¼ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1/2 tsp cinnamon
  • 1 cup Lantic & Rogers Coconut Sugar
  • ½ cup vegetable oil
  • 1 egg
  • 1 cup buttermilk
  • 2 tsp vanilla
  • 2 cups chopped fresh or frozen rhubarb
  • Topping:
  • ⅔ cup Lantic & Rogers Coconut Sugar
  • 1 tbsp butter melted
  • ½ tsp cinnamon

Instructions

  1. Preheat oven to 350F
  2. In a large bowl mix together flour, baking soda, salt, cinnamon and coconut sugar, set aside.
  3. In a medium bowl whisk together oil, egg, buttermilk, and vanilla.
  4. Mix together wet and dry mixtures until combined.
  5. Fold in rhubarb.
  6. Fill muffin liners 3/4 full.
  7. Mix crumble topping in a bowl and sprinkle over muffins.
  8. Bake for 22-25 minutes.
  9. Cool on a wire rack.