Rhubarb Muffins
Bake perfect rhubarb muffins with our easy recipe, Tangy-sweet, moist, and topped with irresistible crumble. Comfort in every bite.
Ingredients
- For the Irresistible Crumb Topping
- Flour A generous 50g (about ⅓ cup) all-purpose flour
- Sugar 70g (⅓ cup) golden granulated sugar for caramel notes
- Warm Spice - A hearty ½ teaspoon cinnamon I sometimes add a pinch of cardamom too!
- Butter 45g (3 tablespoons) melted unsalted butter - the glue for those perfect crumbs
- For the Muffin Magic
- Dry Team:
- 190 g 1½ cups all-purpose flour
- 150 g ¾ cup light brown sugar (for deeper flavor)
- 2½ teaspoons baking powder yes, the extra ½ tsp makes them extra fluffy!
- 1¼ teaspoons cinnamon
- Just a ¼ teaspoon fine sea salt
- Wet Wonders:
- 80 g ⅓ cup melted butter
- 1 large egg room temp is key!
- 160 ml ⅔ cup buttermilk (my secret for ultra-tender crumbs)
- 1½ tablespoons vanilla extract because why not?
- Zest of 1 medium orange about 2 tbsp loosely packed
- The Star:
- 180 g 1½ cups chopped rhubarb (½" pieces)
- Extra 30g ¼ cup tiny rhubarb dice for that pretty top
Instructions
- Prep Like a Pro:Heat your oven to 375°F (190°C). While it warms, line your muffin tin with parchment liners, I find they peel away cleaner than paper ones.
- Make the Magic Dust (Crumb Topping):Gently toss flour, sugar, and cinnamon together in a small bowl using a fork. Drizzle in melted butter while fluffing until pebble-sized crumbs form. Chill this, cold topping won't sink during baking.
- Mix Dry with Love:In your favorite big bowl, whisk together flour, brown sugar (yes, brown, it adds depth!), baking powder, cinnamon, and that glorious orange zest. The zest is key, it makes the rhubarb sing.
- Create the Wet Team:In another bowl, whisk buttermilk, egg, and vanilla into the melted butter. Don't stress about curdling, it'll all come together beautifully.
- The Gentle Merge:Make a well in your dry mix, then pour in the wet ingredients. Fold gently, just enough to marry them together. A few lumps are perfect, overmixing is the enemy of fluffy muffins.
- Rhubarb Hugs:Gently fold in chopped rhubarb until evenly distributed. I save a handful of small pieces to press on top for that pretty, rustic look.
- Bake to Perfection:Divide the batter (I use an ice cream scoop for even portions), sprinkle with chilled crumbs, and bake 22-25 minutes. When lightly pressed, the tops should feel resilient, leaving no dent behind.
- The Art of Patience:Let them cool 5 minutes in the pan, this prevents sticking. Then transfer to a rack. Pro tip: That first warm bite with melted crumbs? Pure bliss.
Notes
Nutrition Information:
- Calories: 220 kcal
- Total Fat: 8g
- Cholesterol: 35mg
- Sodium: 155mg
- Total Carbohydrates: 32g
- Protein: 3g