Rhubarb Muffins or Loaves
Discover the perfect balance of sweet and tangy with these delightful Rhubarb Muffins or Loaves, a versatile treat that can be baked in individual portions or as a soft, sliceable loaf. Bursting with chunks of fresh rhubarb, this recipe combines the tartness of the fruit with a moist, tender crumb thanks to rich buttermilk and a hint of vanilla. Topped with a buttery brown sugar cinnamon streusel for an irresistible crunch, these muffins or loaves are ideal for breakfast, brunch, or a satisfying snack. With just 15 minutes of prep time, you’ll love how simple it is to bake this crowd-pleaser that’s perfect for any occasion.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 1 cups Granulated sugar
- 2 large Eggs
- 1 cup Buttermilk
- 0.5 cups Vegetable oil
- 2 teaspoons Vanilla extract
- 2 cups Fresh rhubarb, finely diced
- 0.5 cups Brown sugar
- 1 teaspoon Cinnamon
- 2 tablespoons Unsalted butter, melted
Instructions
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease two 8x4-inch loaf pans if making loaves.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In another bowl, whisk together the granulated sugar, eggs, buttermilk, vegetable oil, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
Fold in the finely diced rhubarb until evenly distributed throughout the batter.
In a small bowl, make the streusel topping by combining the brown sugar, cinnamon, and melted butter. Mix until crumbly.
Fill the muffin cups or loaf pans with the batter, filling each about 3/4 full. Evenly sprinkle the streusel topping over each muffin or loaf.
For muffins, bake in the preheated oven for 22-25 minutes. For loaves, bake for 40-50 minutes. The tops should be golden brown, and a toothpick inserted into the center should come out clean.
Remove from the oven and allow to cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
3413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.2 g | 190% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 67.7 g | ||
| Cholesterol | 461 mg | 154% | |
| Sodium | 3775 mg | 164% | |
| Total Carbohydrate | 488.8 g | 178% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 287.8 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 738 mg | 57% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1778 mg | 38% | |
*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.
