Favorite Rhubarb Muffins
Bursting with tangy rhubarb and topped with a buttery cinnamon-sugar crumble, these Favorite Rhubarb Muffins are the perfect blend of sweet and tart. Made with a moist buttermilk-based batter and studded with tender rhubarb chunks, each bite delivers comforting homemade goodness. The crumb topping, featuring brown sugar and a touch of cinnamon, adds an irresistible crunch that elevates these muffins to bakery-level indulgence. Ready in just 40 minutes, these are the ideal treat for breakfast, brunch, or a snack anytime. Whether you're a seasoned baker or a muffin-making newbie, this easy recipe will fast become a family favorite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 cup buttermilk
- 0.25 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1.5 cups rhubarb, diced
- 0.25 cup brown sugar
- 2 tablespoons unsalted butter
- 0.5 teaspoons ground cinnamon
- 0.25 cup all-purpose flour (for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups with nonstick spray.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
In a separate medium bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and gently mix with a spatula or spoon until just combined. Be careful not to overmix.
Fold the diced rhubarb into the batter until evenly distributed.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
In a small bowl, mix the brown sugar, butter (softened), ground cinnamon, and flour for the crumb topping. Use a fork or your fingers to combine into a crumbly mixture.
Sprinkle the crumb topping evenly over each muffin.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
2861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.3 g | 122% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 36.0 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 2511 mg | 109% | |
| Total Carbohydrate | 471.1 g | 171% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 250.8 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 589 mg | 45% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1414 mg | 30% | |
*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.
