These Rhubarb Muffins are moist, slightly tart, and perfectly sweet – a delightful treat for spring and summer mornings.

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Preheat the oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
In a large bowl, whisk together the flour, sugar, brown sugar, baking soda, salt, and cinnamon.
In another bowl, combine the melted butter, buttermilk, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Gently fold in the chopped rhubarb and nuts, if using.
Spoon the batter into the prepared muffin cups, filling about 3/4 full.
Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.