I have to confess: I am not a big muffin fan. I especially dislike the large, artificially flavored, high trans fat muffins which are ubiquitous in NYC. But when I found this recipe for "Moist Rhubarb Muffins" online, I was intrigued. Is there really such a thing as moist, delicious muffins? Well, this recipe comes quite close.
The "moistness" of these muffins come from both the rhubarb as well as the vegetable oil. Brown sugar gives the batter sweetness and buttermilk gives it a subtle tang. I added walnuts to the batter for some additional texture, but you can leave them out.
The original recipe called for a brown sugar topping, but I opted for a simple topping of white sugar and soften butter instead. As you can see below, the white sugar topping was pretty. It also gave the muffin top a nice crust.
This recipe makes 2 dozen muffins. The muffins are best if eaten fresh (i.e. just after they are baked), as they tend to get soggy after standing overnight. No matter. Given how good these are, I would not anticipate leftovers.
Here is the printable recipe.
