These moist and tender rhubarb muffins are slightly tart, lightly sweetened, and perfect for breakfast, brunch, or a springtime snack.

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Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.
In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and cinnamon.
In another bowl, mix buttermilk, oil, egg, and vanilla until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Gently fold in the chopped rhubarb.
Divide batter evenly among muffin cups, filling about 3/4 full. Sprinkle with coarse sugar if desired.
Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.