Embark on a delightful baking journey with these Rhubarb Muffins, a perfect treat for breakfast, brunch, or a sweet snack. These muffins celebrate the tangy zest of rhubarb, balanced with the comforting warmth of cinnamon and topped with a delicious streusel for added texture. A true celebration of spring, these muffins are a wonderful way to enjoy the unique tartness of rhubarb in a soft, flavorful, and irresistibly crumbly bite. Perfect for sharing or savoring on your own!
Ingredients
Muffin Ingredients:
- 1 1/2 cups all-purpose flour for a tender crumb
- 3/4 cup granulated sugar for sweetness
- 1/2 tsp baking soda for lift
- 1/2 tsp salt to enhance flavors
- 1/3 cup vegetable oil for moisture
- 1 large egg room temperature, for structure
- 1/2 cup buttermilk for tanginess and tender texture
- 1 tsp vanilla extract for aromatic depth
- 1 1/2 cups fresh rhubarb finely diced, for a tart contrast
Streusel Topping Ingredients:
- 1/2 cup brown sugar for a rich, molasses-like sweetness
- 1/4 cup all-purpose flour for body
- 2 tsp ground cinnamon for warmth
- 2 tbsp unsalted butter melted, for richness
Instructions
- Prep: Line a muffin tin with paper liners. Preheat your oven to 350°F (175°C).
- Streusel Topping: In a small bowl, mix together the brown sugar, flour and cinnamon. Pour in the melted butter and mix until the mixture resembles coarse crumbs. Set aside.
- Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking soda and salt.
- Wet Ingredients: In another bowl, combine the vegetable oil, egg, buttermilk and vanilla extract. Whisk until smooth.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir until just combined and moistened, being careful not to overmix.
- Add Rhubarb: Fold in the diced rhubarb gently into the batter.
- Fill Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Add Topping: Sprinkle the prepared streusel topping over each muffin batter.
- Bake: Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Avoid Overmixing: When combining wet and dry ingredients, stir until just combined. Overmixing the batter can develop the gluten in the flour, leading to dense and chewy muffins rather than light and fluffy ones.
- Streusel Topping: For the best streusel texture, use cold butter cut into small pieces rather than melted butter. Work the butter into the dry ingredients using your fingertips or a fork until the mixture resembles coarse crumbs.