Description
These Nostalgic Rhubarb Muffins with Crumbly Topping are soft, tender, and packed with sweet-tart rhubarb flavor. Topped with a buttery cinnamon crumb topping, these homemade muffins are perfect for breakfast, brunch, afternoon snacks, or a comforting springtime treat.
Ingredients
Scale
Ingredients
For the Muffins
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 2 large eggs
- 3/4 cup buttermilk
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 1/2 cups fresh rhubarb, finely chopped
For the Crumb Topping
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 tsp ground cinnamon
- 4 tbsp unsalted butter, melted
Instructions
Instructions
- Prepare the oven: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
- Make the crumb topping: Mix flour, brown sugar, cinnamon, and melted butter until coarse crumbs form. Set aside.
- Combine dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Mix wet ingredients: In another bowl, whisk eggs, buttermilk, oil, and vanilla until smooth.
- Create the batter: Add wet ingredients to dry ingredients and gently stir until just combined. Fold in chopped rhubarb without overmixing.
- Fill and top: Divide batter evenly among muffin cups and sprinkle generously with crumb topping.
- Bake: Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Cool slightly before serving.
Notes
For the best muffins, avoid overmixing the batter to keep them light and fluffy. Fresh rhubarb works best, but frozen rhubarb can be used after thawing and draining excess moisture. Store muffins in an airtight container for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 260
- Sugar: 18g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: rhubarb muffins with crumb topping, homemade rhubarb muffins, rhubarb breakfast recipe, spring muffins, easy rhubarb baking recipe, crumbly topping muffins
