Soft and moist muffins with a perfect balance of sweet and tart rhubarb, making for a delicious breakfast or snack.

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Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon.
In a separate large bowl, whisk together the melted butter, buttermilk, eggs, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Fold in the chopped rhubarb until evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin cups, filling each about 2/3 full.
If using the topping, mix together the brown sugar and cinnamon in a small bowl. Sprinkle over the tops of the muffins.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

For added flavor, you can add a handful of chopped walnuts or pecans to the batter.
If you don’t have buttermilk, you can substitute with milk and a teaspoon of lemon juice or vinegar.
These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.