Preparation Steps

• Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease it well.
• In a large bowl, whisk together the flour, 1 cup sugar, baking powder, and salt for the muffin batter.
• In a separate medium bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract.
• Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
• In a small bowl, combine the chopped rhubarb, 0.5 cup sugar, 1 tablespoon flour, and cinnamon for the rhubarb filling. Stir to coat.
• Gently fold the rhubarb mixture into the muffin batter.
• Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
• Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.