Rhubarb Muffins are fluffy, tender, and have just the right amount of sweetness which pairs beautifully with the tart rhubarb. These one bowl muffins are the perfect addition to breakfast or brunch this spring!
Preheat oven to 425 degrees F. Line a muffin tin with paper liners. Lightly spray the wrappers with cooking spray.
In a large mixing bowl, whisk all dry ingredients together. Make a well in the middle by pushing the contents toward the edge of the bowl.
Add the buttermilk, melted butter, egg, and vanilla to the bowl. Mix until just combined. (It's okay if there are still a little clumps of flour.)
Reserve 1/4 cup rhubarb and fold the rest in until evenly dispersed.
Spoon a heaping 1/4 cup of batter into each liner. (A large ice cream trigger scoop works great. Batter will be almost to the top of the liner.) Press the remaining rhubarb into the top of the batter and then sprinkle some sugar on top.
Bake for 5 minutes. Turn oven to 350 degrees F and bake for 14-16 more minutes.
Let cool in pan for 5 minutes and then transfer to a cooling rack. Meanwhile, make the glaze.
For the Glaze:
In a small mixing bowl, mix together the powdered sugar, 1 tablespoon milk, and vanilla. Add more sugar to thicken or milk to thin until you achieved desired consistency.