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Rhubarb Muffins

Irresistibly Moist Rhubarb Muffins with Crunchy Topping

These Rhubarb Muffins are delightful treats with a perfect balance of tart and sweet flavors, topped with a crunchy crumb.
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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: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Substitute with gluten-free flour blend if desired.
  • 1 teaspoon Baking Soda Ensure it’s fresh for best results.
  • 2 teaspoons Baking Powder Check expiration date for effectiveness.
  • 1/2 teaspoon Salt Kosher or sea salt recommended.
  • 1 cup Brown Sugar Granulated sugar or coconut sugar can be used.
  • 1 cup Buttermilk Regular milk mixed with vinegar can be used.
  • 1/2 cup Vegetable Oil Melted butter can be substituted.
  • 1 large Egg Room temperature preferred for optimal mixing.
  • 2 teaspoons Vanilla Extract Almond extract can be used for a unique twist.
  • 1 cup Rhubarb Use fresh or well-thawed frozen rhubarb.
  • 1/2 cup Chopped Walnuts Omit for nut-free option.
For the Streusel Topping
  • 1/4 cup Sugar Adjust based on taste preference.
  • 2 tablespoons Melted Butter Use salted or unsalted.
  • 1 teaspoon Ground Cinnamon Adjust quantity to fit personal spice palate.

Equipment

  • Muffin Pans
  • mixing bowls
  • Whisk
  • Spatula
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare muffin pans accordingly.
  2. In a medium mixing bowl, whisk together flour, baking soda, baking powder, and salt.
  3. In a larger bowl, combine brown sugar, buttermilk, vegetable oil, egg, and vanilla extract, mixing until smooth.
  4. Gently fold the dry ingredients into the wet mixture until just combined.
  5. Fold in the chopped rhubarb and walnuts until evenly distributed.
  6. Fill each muffin cup with the batter until nearly full.
  7. Mix together sugar, melted butter, and cinnamon for the streusel topping, then sprinkle over the batter.
  8. Bake for 25 minutes or until muffin tops spring back and are golden brown.
  9. Cool for 10 minutes in the pan before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Serve warm with your favorite beverage for a delightful experience. Muffins can be stored or frozen for later enjoyment.

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