Rhubarb Muffins are the perfect blend of sweet and tangy, making them a delightful treat for breakfast or brunch. This easy Rhubarb Muffin recipe is straightforward and yields fluffy, moist muffins that showcase the unique flavor of rhubarb. With a crispy streusel topping, these homemade rhubarb muffins are sure to become a seasonal favorite!
Ingredients
Scale:
2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon vinegar, let sit for 5 minutes)
2 cups fresh rhubarb, chopped into small pieces
1/2 cup all-purpose flour (for streusel)
1/4 cup brown sugar (for streusel)
1/4 cup rolled oats (for streusel)
1/4 cup unsalted butter, softened (for streusel)
1 teaspoon ground cinnamon (for streusel)
Instructions
Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with non-stick spray.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In another bowl, combine the melted butter, eggs, vanilla extract, and buttermilk. Mix until smooth and fully integrated.
Pour the wet ingredients into the dry ingredients. Gently fold the mixture with a spatula until just combined.
Gently fold in the chopped rhubarb until evenly distributed throughout the batter.
In a small bowl, prepare the streusel topping by mixing the flour, brown sugar, oats, butter, and cinnamon until crumbly.
Divide the muffin batter evenly among the prepared muffin cups, filling each about two-thirds full. Sprinkle the streusel topping over each muffin.
Bake in the preheated oven for 20-25 minutes or until the muffins are golden brown and a toothpick comes out clean.
Once baked, remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
