Buttermilk Rhubarb Crumble Muffins
Delight your taste buds with these irresistibly moist and tender Buttermilk Rhubarb Crumble Muffins—an ideal blend of tangy-sweet rhubarb and buttery, cinnamon-infused streusel topping. Perfect for breakfast, brunch, or an afternoon treat, these muffins feature a rich buttermilk batter that keeps them soft and fluffy, while diced fresh rhubarb adds a delightful pop of tartness in every bite. The golden crumble topping, made with brown sugar and a touch of cinnamon, creates a crisp, sugary contrast that will have you reaching for seconds. Easy to make in just 40 minutes and perfect for any time of year, these homemade muffins are a true celebration of seasonal flavors. Serve them warm for an extra cozy treat!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, melted
- 1 cup Buttermilk
- 1 unit Large egg
- 1 teaspoon Vanilla extract
- 1.5 cups Fresh rhubarb, diced
- 0.33 cup Brown sugar (for crumble topping)
- 0.5 cup All-purpose flour (for crumble topping)
- 4 tablespoons Unsalted butter, cold and cubed (for crumble topping)
- 0.5 teaspoon Ground cinnamon (for crumble topping)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the tin lightly.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
In a separate medium bowl, whisk together the melted butter, buttermilk, egg, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined; do not overmix. The batter will be thick.
Fold in the diced rhubarb gently until evenly distributed.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
To make the crumble, combine the brown sugar, all-purpose flour, ground cinnamon, and cold, cubed butter in a small bowl. Use your fingers or a pastry cutter to mix until crumbly and pea-sized pieces form.
Sprinkle the crumble topping generously over each muffin, pressing lightly to ensure it sticks.
Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for 5-7 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition Facts
Calories |
300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.3 g | 17% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 254 mg | 11% | |
| Total Carbohydrate | 40.7 g | 15% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 20.2 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 51 mg | 4% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 114 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
