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Rhubarb Muffins

Tender Rhubarb Muffins with Crunchy Crumb Topping

Delight in these Tender Rhubarb Muffins topped with a crunchy crumb, perfect for a spring breakfast.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder Ensure it's fresh
  • 1/2 teaspoon Salt Standard table salt
  • 1 cup Brown Sugar Can replace with granulated sugar
  • 1 cup Buttermilk Regular milk with vinegar can be a substitute
  • 1/2 cup Vegetable Oil Any neutral oil will work
  • 1 large Egg A flax egg can be a vegan option
  • 1 teaspoon Vanilla Extract Imitation vanilla can be used in a pinch
  • 2 cups Fresh Rhubarb Frozen can be used if thawed and drained
  • 1/2 cup Walnuts Optional, can be replaced with pecans or omitted
For the Crumb Topping
  • 1/3 cup Sugar Brown sugar can be used for deeper flavor
  • 4 tablespoons Melted Butter Important for crumb texture
  • 1 teaspoon Cinnamon Adjust to taste

Equipment

  • muffin pan
  • mixing bowls
  • Whisk
  • spatula
  • measuring cups
  • Measuring Spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your muffin pans.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
  3. In a separate bowl, combine the brown sugar, buttermilk, vegetable oil, egg, and vanilla extract.
  4. Fold the dry ingredients into the wet ingredients until just combined.
  5. Gently fold in the chopped rhubarb and walnuts (if using).
  6. Fill each muffin cup nearly to the top with the batter.
  7. Mix together the sugar, melted butter, and cinnamon until crumbly, then sprinkle over each muffin cup.
  8. Bake for about 25 minutes until tops spring back lightly when pressed.
  9. Cool for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 27gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 27mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Store muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to a week. Freeze individually wrapped for up to 3 months.

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