Description
Rhubarb Muffins are a delicious treat with a sweet and slightly tangy flavor from the fresh rhubarb, topped with a crunchy, sweet streusel for added texture.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup unsalted butter, melted
- 2 large eggs
- ½ cup buttermilk (or milk with 1 teaspoon vinegar)
- 1 teaspoon vanilla extract
- 1 ½ cups fresh rhubarb, diced
- ½ cup all-purpose flour (for streusel topping)
- ¼ cup brown sugar (for streusel topping)
- ½ teaspoon cinnamon (for streusel topping)
- ¼ cup cold butter, cubed (for streusel topping)
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with liners or lightly grease it.
- In a small bowl, combine flour, brown sugar, and cinnamon for the streusel. Cut in the cold butter with a fork or pastry cutter until crumbs form. Set aside.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mix melted butter, eggs, buttermilk, and vanilla extract until smooth.
- Gently fold the wet ingredients into the dry ingredients, stirring until just combined. Fold in the diced rhubarb, being careful not to overmix.
- Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
- Sprinkle the streusel topping over each muffin.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let them cool slightly before serving.
Notes
- The streusel topping is optional but adds a nice crunch and sweetness to the muffins.
- Do not overmix the batter when combining the wet and dry ingredients to avoid dense muffins.
- For best results, use fresh rhubarb rather than frozen, as frozen rhubarb may make the muffins soggy.
Nutrition
- Serving Size: 1 muffin
- Calories: 220 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg