Old Fashioned Rhubarb Muffins
Indulge in the nostalgic charm of Old Fashioned Rhubarb Muffins, a timeless treat packed with seasonal flavor and a touch of homemade comfort. These moist, tender muffins feature a harmonious balance of sweet and tangy notes from the fresh diced rhubarb, complemented by a hint of warm cinnamon. Topped with a buttery brown sugar streusel, each bite offers a delightful crunch that contrasts beautifully with the soft, airy interior. Perfectly simple to whip up in just 15 minutes of prep time, these crowd-pleasers are ideal for breakfast, brunch, or an afternoon snack. Whether served warm or cooled, they pair wonderfully with a cup of tea or coffee, making them a go-to recipe for cozy moments. Keywords: rhubarb muffins recipe, old fashioned muffins, rhubarb muffins with streusel, easy baking recipes.
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Recipe Information
Ingredients
- 150 grams granulated sugar
- 80 ml vegetable oil
- 120 ml milk
- 1 teaspoon vanilla extract
- 1 large egg
- 250 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 150 grams rhubarb, diced
- 50 grams brown sugar
- 30 grams butter, melted
- 30 grams all-purpose flour (for streusel topping)
- 0.25 teaspoon ground cinnamon (for streusel topping)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease the cavities.
In a large bowl, whisk together the granulated sugar, vegetable oil, milk, vanilla extract, and egg until well combined.
In a separate bowl, sift together the all-purpose flour, baking powder, ground cinnamon, and salt.
Gradually fold the dry ingredients into the wet ingredients using a spatula until just combined. Be careful not to overmix.
Gently fold the diced rhubarb into the batter, ensuring it's evenly distributed.
To make the streusel topping, mix together the brown sugar, melted butter, all-purpose flour, and ground cinnamon in a small bowl until crumbly.
Divide the muffin batter evenly among the prepared muffin cups, filling them about three-quarters full.
Sprinkle the streusel topping generously over each muffin.
Bake in the preheated oven for 22–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your Old Fashioned Rhubarb Muffins with a cup of coffee or tea!
Nutrition Facts
Calories |
2822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.5 g | 139% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 47.5 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 1673 mg | 73% | |
| Total Carbohydrate | 432.3 g | 157% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 207.5 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 416 mg | 32% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1086 mg | 23% | |
*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.
