Rhubarb Muffins
Rhubarb muffins are soft, moist muffins filled with tart rhubarb pieces and often topped with a sweet cinnamon streusel. They’re the perfect balance of sweet and tangy—great for breakfast, snacks, or using up fresh rhubarb!
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Servings: 12
Calories: 270kcal
Equipment
- Mixing bowls
- Muffin pan (12-cup)
- Muffin liners or non-stick spray
- Whisk
- Spatula or spoon
- Measuring cups and spoons
- Small bowl (for the streusel)
Ingredients
For the Rhubarb Muffins:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ cups brown sugar
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups diced rhubarb
- ½ cup chopped walnuts
For the Streusel Topping:
- ⅓ cup white sugar
- 1 tablespoon melted butter
- v1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 375°F (190°C). Line your muffin tin or lightly grease it.
- Mix dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, and salt.
- Combine wet ingredients: In another bowl, mix the brown sugar, buttermilk, oil, egg, and vanilla until smooth.
- Bring it all together: Pour the wet mixture into the dry ingredients and stir just until combined—don’t overmix!
- Fold in rhubarb and walnuts: Gently stir until evenly distributed.
- Scoop into muffin tin: Fill each cup about ¾ full.
- Make the streusel: In a small bowl, stir sugar, melted butter, and cinnamon together until crumbly. Sprinkle evenly over muffins.
- Bake: Pop them in the oven for 20–25 minutes or until a toothpick comes out clean.
- Cool: Let them cool in the pan for 5 minutes, then transfer to a wire rack.
Nutrition
Calories: 270kcal | Carbohydrates: 36g | Protein: 4g | Fat: 12g | Fiber: 2g | Sugar: 18g