Rhubarb Crumb Muffins
These rhubarb crumb muffins are the perfect balance of sweet and tangy, featuring tender bites of fresh rhubarb nestled in a moist, cinnamon-spiced batter. Topped with a buttery cinnamon crumb topping, each muffin offers a delightful crumble that melts in your mouth. Quick to prepare in just 15 minutes and baked to golden perfection in under half an hour, these muffins are an ideal choice for breakfast, brunch, or a sweet snack. With their irresistible combination of flavors and textures, these homemade treats are a crowd-pleaser that will give store-bought muffins a run for their money. Serve them warm with a cup of coffee or tea, and enjoy the cozy, bakery-style goodness of these rhubarb crumb muffins right at home! Keywords: rhubarb crumb muffins, easy muffin recipe, cinnamon crumb topping, homemade muffins, sweet and tangy muffins.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.5 cup unsalted butter (melted and slightly cooled)
- 0.75 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1.5 cups chopped fresh rhubarb
- 0.5 cup brown sugar (for crumb topping)
- 0.5 cup all-purpose flour (for crumb topping)
- 0.5 teaspoon ground cinnamon (for crumb topping)
- 0.25 cup unsalted butter (cold, cut into small cubes for crumb 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 cooking spray.
In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, 1 teaspoon of ground cinnamon, and 0.5 teaspoon of salt.
In a separate bowl, combine 0.5 cup of melted butter, 0.75 cup of milk, 1 large egg, and 1 teaspoon of vanilla extract. Whisk until well combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined, being careful not to overmix. The batter will be thick.
Fold in 1.5 cups of chopped fresh rhubarb until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
To make the crumb topping, combine 0.5 cup of brown sugar, 0.5 cup of all-purpose flour, and 0.5 teaspoon of ground cinnamon in a small bowl. Add 0.25 cup of cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
Sprinkle the crumb topping evenly over the muffin batter in each cup.
Bake in the preheated oven for 22–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
3841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.0 g | 203% | |
| Saturated Fat | 97.2 g | 486% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 596 mg | 199% | |
| Sodium | 2277 mg | 99% | |
| Total Carbohydrate | 575.4 g | 209% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 331.1 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 608 mg | 47% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1466 mg | 31% | |
*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.
