1-Start by preheating your oven to 350°F (175°C) and prepare 24 muffin cups with liners or by greasing them thoroughly. In a large bowl, whisk together 3/4 cup granulated sugar, 3/4 cup packed brown sugar, 1/2 cup vegetable oil, 1 cup buttermilk, 1 large egg, and 1 teaspoon vanilla extract until everything blends smoothly.

2-Next, stir in 2 3/4 cups all-purpose flour and 1 teaspoon baking soda until just mixed don’t overmix to keep those muffins light and airy! Gently fold in 3 cups diced rhubarb for that fresh fruit burst. In a small bowl, mix the topping: 1/2 cup granulated sugar, 1/2 teaspoon ground cinnamon, and 1 tablespoon softened butter until it gets crumbly.

3-Fill each muffin cup about two-thirds full with batter, then sprinkle about 1 teaspoon of the topping on each one. Bake for 18 to 22 minutes, or until a toothpick comes out clean from the center. Let them cool in the pan for 15 minutes before moving to a wire rack voila, you’re done! For adaptations, like gluten-free options, swap flour as needed to keep it simple.