Old-Fashioned Classic Crisp Rhubarb Muffins

Begin by preheating your oven to 375 degrees Fahrenheit (190 degrees Celsius).

Grease a muffin tin or line with paper liners.

In a saucepan over medium heat, combine the rhubarb and white sugar. Cook until sugar is dissolved and rhubarb is soft. Allow mixture to cool.

While cooling, combine flour, brown sugar, baking powder, baking soda, and salt in a large bowl.

In another bowl, mix together oil, egg, vanilla extract, and orange zest.

Gradually add buttermilk to the wet mixture, then fold it into the dry ingredients.

Stir in the cooled rhubarb mixture until just blended. Do not overmix.

Spoon the batter evenly into the prepared muffin tin.

In a small bowl, mix melted butter, granulated sugar, and cinnamon. Stir well then sprinkle over unbaked muffins.

Bake in the preheated oven for about 20-25 minutes, or until a toothpick comes out clean.

Allow muffins to cool for a few minutes before transferring to a wire rack to cool completely.