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Rhubarb Muffins

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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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12
Course: Breakfast
Cuisine: American
Calories: 270
Ingredients Equipment Method

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

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)

Method
 

  1. Preheat your oven to 375°F (190°C). Line your muffin tin or lightly grease it.
  2. Mix dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, and salt.
  3. Combine wet ingredients: In another bowl, mix the brown sugar, buttermilk, oil, egg, and vanilla until smooth.
  4. Bring it all together: Pour the wet mixture into the dry ingredients and stir just until combined—don’t overmix!
  5. Fold in rhubarb and walnuts: Gently stir until evenly distributed.
  6. Scoop into muffin tin: Fill each cup about ¾ full.
  7. Make the streusel: In a small bowl, stir sugar, melted butter, and cinnamon together until crumbly. Sprinkle evenly over muffins.
  8. Bake: Pop them in the oven for 20–25 minutes or until a toothpick comes out clean.
  9. Cool: Let them cool in the pan for 5 minutes, then transfer to a wire rack.