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Rhubarb Muffins

Irresistibly Soft Rhubarb Muffins with Crunchy Topping

Delightful rhubarb muffins combining tartness and sweetness, perfect for 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: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Can substitute with cake flour for a lighter texture.
  • 2 teaspoons Baking Powder Ensure it is fresh for optimal leavening.
  • 1 teaspoon Baking Soda Can be substituted with more baking powder.
  • 1/2 teaspoon Salt Enhances flavor.
  • 1 cup Brown Sugar Can substitute with granulated sugar.
  • 1 cup Buttermilk Can use milk with vinegar or lemon juice as substitute.
  • 1/2 cup Vegetable Oil Can swap with melted coconut oil or unsalted butter.
  • 1 Egg Can replace with a flax egg for a vegan version.
  • 2 teaspoons Vanilla Extract Adds flavor.
  • 1 cup Fresh or Frozen Rhubarb If using frozen, ensure it's thawed and drained.
  • 1/2 cup Chopped Walnuts Optional; can substitute with pecans.
For the Streusel Topping
  • 1/4 cup Sugar Sweetens the topping.
  • 2 tablespoons Melted Butter Can replace with coconut oil.
  • 1 teaspoon Cinnamon Adds warmth and flavor.

Equipment

  • muffin pan

Method
 

Step-by-Step Instructions for Quick Rhubarb Muffins
  1. Preheat your oven to 350°F (175°C) and prepare a muffin pan with paper liners or grease lightly.
  2. In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
  3. In a larger bowl, combine brown sugar, buttermilk, vegetable oil, egg, and vanilla extract. Whisk until smooth.
  4. Gently fold the dry ingredients into the wet ingredients until just combined.
  5. Fold in the chopped rhubarb and walnuts into the batter.
  6. Spoon the batter into prepared muffin cups, filling almost to the top.
  7. Mix together sugar, melted butter, and cinnamon in a small bowl for the streusel topping.
  8. Sprinkle the streusel topping over the filled muffin cups.
  9. Bake for about 25 minutes until tops spring back and are golden brown.
  10. Let muffins cool in the pan for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 150mgPotassium: 180mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Chop rhubarb uniformly and do not overmix the batter to maintain a light texture.

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