Description

Ever wondered how to turn tart, vibrant rhubarb into a batch of tender, sweet muffins that scream springtime comfort? What if you could bake them in just 35 minutes with a crunchy streusel topping that takes them over the top? Say hello to Rhubarb Muffins! These delightful treats balance the tangy bite of fresh rhubarb with warm cinnamon and a buttery crumb, making them perfect for breakfast, brunch, or a cozy snack.

Ingredients

For the Muffins

All-Purpose Flour (1½ cups): Provides structure for a tender, fluffy muffin.
Granulated Sugar (¾ cup): Sweetens the batter and balances rhubarb’s tartness.
Brown Sugar (¾ cup): Adds a caramel-like depth and moistness.
Baking Powder (1 tsp): Helps the muffins rise for a light texture.
Baking Soda (½ tsp): Works with the buttermilk for extra lift and tenderness.
Salt (½ tsp): Enhances flavors and balances sweetness.
Ground Cinnamon (1 tsp): Adds warm, spicy notes that complement rhubarb.
Unsalted Butter (½ cup, melted): Brings richness and a moist crumb.
Large Eggs (2): Bind the ingredients and add structure.
Buttermilk (½ cup, or milk with 1 tsp vinegar): Adds tanginess and tenderness, reacting with baking soda for lift.
Vanilla Extract (1 tsp): Enhances the flavor with a sweet, aromatic note.
Fresh Rhubarb (1½ cups, diced): Provides tart, juicy bursts of flavor and vibrant color.

For the Streusel Topping (Optional but Delicious!)

All-Purpose Flour (½ cup): Forms the base of the crumbly topping.
Brown Sugar (¼ cup): Sweetens the streusel with a molasses-like depth.
Ground Cinnamon (½ tsp): Adds warmth to the topping.
Cold Butter (¼ cup, cubed): Creates a rich, crumbly texture when cut into the dry ingredients.

Substitutions and Variations

Flour: Use half whole wheat flour for a heartier texture or a 1:1 gluten-free flour blend for gluten-free muffins.
Sugar: Replace granulated sugar with coconut sugar or reduce total sugar to 1 cup for a less sweet muffin.
Buttermilk: Make your own by mixing ½ cup milk with 1 tsp vinegar or lemon juice (let sit 5 minutes), or use plain yogurt or sour cream thinned with milk.
Butter: Swap with melted coconut oil or vegan butter for a dairy-free version.
Rhubarb: Substitute with diced strawberries, raspberries, or apples for a different fruity twist (adjust sugar if using sweeter fruits).
Streusel: Skip the streusel for a simpler muffin, or add ¼ cup chopped nuts (like pecans or walnuts) for extra crunch.

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Instructions

Preheat and Prepare:
- Preheat the oven to 375°F (190°C).
- Line a 12-cup muffin tin with paper liners or lightly grease with butter or cooking spray.
- Tip: Paper liners make cleanup easier, but greasing gives a slightly crispier edge.
Make the Streusel Topping:
- In a small bowl, combine ½ cup all-purpose flour, ¼ cup brown sugar, and ½ tsp ground cinnamon.
- Add ¼ cup cold, cubed butter and cut in with a fork, pastry cutter, or your fingers until the mixture forms coarse crumbs (pea-sized or smaller).
- Set aside in the fridge to keep the butter cold.
- Tip: Work quickly to keep the butter cold for a crumbly, not greasy, streusel.
Mix the Muffin Batter:
- In a large bowl, whisk together 1½ cups all-purpose flour, ¾ cup granulated sugar, ¾ cup brown sugar, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, and 1 tsp ground cinnamon until evenly combined.
- In a separate medium bowl, whisk together ½ cup melted unsalted butter, 2 large eggs, ½ cup buttermilk, and 1 tsp vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon until just combined. The batter should be slightly lumpy—do not overmix.
- Gently fold in 1½ cups diced fresh rhubarb, ensuring even distribution without crushing the pieces.
- Tip: Overmixing can make the muffins dense, and overmixing the rhubarb can make the batter too wet. Stop when no dry flour streaks remain.
Fill the Muffin Cups:
- Spoon the batter into the prepared muffin tin, filling each cup about ¾ full (about 3 tbsp per cup).
- Tip: Use a cookie scoop or ice cream scoop for even portions and less mess.
Add the Streusel:
- Sprinkle the chilled streusel topping evenly over the top of each muffin, pressing lightly to adhere.
- Tip: Be generous with the streusel for a crunchy, sweet topping, but don’t press too hard to maintain its crumbly texture.
Bake the Muffins:
- Bake for 18–22 minutes, until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs (not wet batter).
- The tops should be golden, and the streusel should be crisp.
- Remove from the oven and let cool in the tin for 5 minutes, then transfer to a wire rack to cool slightly.
- Tip: Check at 18 minutes, as ovens vary, to avoid overbaking.
Serve:
- Serve the muffins warm or at room temperature, perfect with a pat of butter, a drizzle of honey, or on their own.
- Pair with coffee, tea, or a glass of milk for a cozy treat.
- Tip: Warm muffins enhance the rhubarb’s tartness and the streusel’s crunch, but they’re delicious at any temperature.