Rhubarb Muffins are sweet, tender, and fluffy, with a lightly tart taste and an easy streusel topping. The perfect weekend breakfast!
This is the perfect Breakfast Recipe or sweet snack to bake while rhubarb is in season. For more favorite Muffin Recipes, be sure to try my Blueberry Streusel Muffins, Cherry Muffins, and Strawberry Muffins.
Sabrina’s Rhubarb Muffins Recipe
Rhubarb is known for its mouthwateringly tart flavor. Because of how strong the taste is, rhubarb is rarely eaten raw. You’re more likely to encounter it in baked goods, often paired with sweeter fruits like in strawberry rhubarb pie. In this recipe, the sour flavor is perfectly balanced by the sweet muffin batter and crumbly cinnamon sugar topping. The sour flavor also becomes less pronounced as you bake. So, the final result is the perfect buttery and sweet muffin with notes of cinnamon and bites of fresh and lightly tart rhubarb throughout.
Ingredients
Crumble Topping:
- 1/2 cup sugar
- 2/3 cup flour
- 1/4 cup unsalted butter cold , cubed
- 1 teaspoon cinnamon
Rhubarb Muffins:
- 1 1/3 cups flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 2/3 cups sugar
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 1/2 cups rhubarb , diced
Instructions
- To make the crumble topping smash together the sugar, flour, butter and cinnamon with a fork until just combined.
- Refrigerate the topping for 20 minutes.
- Preheat the oven to 375 degrees and line a 12 cup muffin tray with paper liner cups.
- In a large bowl whisk together the flour, cinnamon, baking powder, baking soda, and salt until well combined (this will help the muffins be tender).
- In a medium bowl whisk together the egg, sugar, vegetable oil, vanilla extract and buttermilk.
- Add the wet mixture to the flour mixture slowly while whisking.
- Whisk until the mixture is just barely combined (do not over-mix).
- Fold in the rhubarb.
- Sprinkle the crumble mixture over the muffins in clumps to make nice crumbs.
- Fill the muffin liners ¾ full and bake for 20-24 minutes until a toothpick comes out clean.
- Let cool completely.
Nutrition
Want to save this recipe? Create a free account to easily save your favorite recipes
