Looking for a new way to use rhubarb? With a buttery cinnamon crunch topping, these Rhubarb Muffins are simply scrumptious! Even my self proclaimed rhubarb haters gobbled them right up!
My parents generously share the bounty from their garden with us, and last year they gave us a bag of rhubarb. While I was visiting, I found this recipe for rhubarb crisp muffins in one of my mom’s old cookbooks.
I was afraid that my kids wouldn’t like them, but they gobbled them right up. I’m sure that the cinnamon crumb topping had something to do with that! It really does make these muffins over the top delicious.
The interior of the muffins is light and fluffy, and the diced rhubarb helps keep the muffins nice and moist. The balance of textures and flavors in these muffins makes them simply irresistible!
HOW TO PREPARE RHUBARB FOR MUFFINS
- Cut the tops and bottoms off of your rhubarb, then rinse it thoroughly with cold water to make sure you get rid of all the dirt.
- Wipe the stalks of rhubarb dry. You don’t want any extra moisture throwing off the texture of the muffins.
- Either slice or dice your rhubarb into small chunks. I like to cut the stalks in half lengthwise, then cut them into slices about 1/4 inch to 1/2 inch wide.
- For this recipe, you will be tossing the chopped rhubarb chunks with a bit of flour before adding them to the batter.
HOW TO MAKE RHUBARB MUFFINS
Ingredients needed for these muffins:
- fresh rhubarb (frozen should work just fine)
- all purpose flour
- granulated sugar (regular white sugar)
- baking powder
- ground cinnamon
- egg (I use large eggs for all of my recipes.)
- milk (I used 2%, but any kind should work.)
- vegetable oil (or any other oil that is liquid at room temperature)
- vanilla extract
- brown sugar (either light or dark)
- pecans (or other nuts of your choice)
- PREP WORK: Soften butter for the crumb topping. Wash and slice the rhubarb. Spray muffin tins with nonstick cooking spray. Preheat oven to 375 degrees.
- CRUMB TOPPING: Combine all the topping ingredients in a small bowl and mix till crumbly; set aside.
- COAT RHUBARB: Measure the flour into a large bowl. Scoop out a tablespoon and stir it into your sliced rhubarb. This will coat the rhubarb, which helps prevent it from sinking to the bottom of the muffins.
- DRY INGREDIENTS: To the flour in the large bowl, add the sugar, baking powder, salt, and cinnamon. Whisk together.
- WET INGREDIENTS: Whisk together egg, milk, oil, and vanilla in a small bowl.
- COMBINE: Gently stir the milk mixture into the dry ingredients, then fold in the bowl of rhubarb and flour.
- BAKE: Fill prepared muffin cups about 2/3 full. Divide crumb mixture evenly over the batter. Bake for about 17-20 minutes.
- COOL: Let the muffins sit in the pan for 3-5 minutes, then remove to cooling racks. Serve muffins warm or cooled.
HOW TO STORE LEFTOVER RHUBARB MUFFINS:
These muffins are definitely best served fresh while the cinnamon topping is still crunchy. But if you do have leftovers, just place them in an airtight container and they will last for 2-3 days at room temperature. If you have to stack them, it’s best to place pieces of waxed paper between them.
I don’t love freezing muffins with a crumb topping, but you certainly can. Just be aware that the topping turns a little soggy when frozen. They will last for 2-3 months in the freezer if stored in an airtight container. I like to use heavy duty freezer ziplock bags.
MORE OF THE BEST MUFFIN RECIPES:
- Sour Cream Blueberry Muffins
- Apple Almond Muffins
- Chocolate Muffins
- Banana Apple Muffins
- Chocolate Chip Peanut Butter Muffins
- Oatmeal Chocolate Chip Muffins
- Orange Banana Muffins (with sour cream glaze)
- Apple Snickerdoodle Muffins
- Banana Bread Muffins
- Oatmeal Muffins
RHUBARB MUFFINS WITH CRUMB TOPPING
- 3 Tbsp all purpose flour
- 1/2 tsp cinnamon
- 1/4 cup brown sugar
- 1/4 cup finely chopped pecans
- 3 Tbsp butter, softened
- 1 cup chopped rhubarb
- 1 3/4 cup all purpose flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 1 egg
- 3/4 cup milk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- Prepare crumb topping by mixing all ingredients together till crumbly; set aside.
- Spray a muffin pan with non stick spray, and preheat the oven to 375°.
- Place rhubarb in a small bowl; set aside.
- Measure flour into a large mixing bowl. Scoop out about a tablespoon of flour and toss it with the rhubarb.
- To the remaining flour, whisk in the sugar, baking powder, salt, and cinnamon.
- In a small bowl, whisk together the egg, milk, oil, and vanilla.
- Gently stir the wet ingredients into the flour mixture.
- Carefully fold the rhubarb (and any excess flour in the bowl) into the batter.
- Fill prepared muffin cups about 2/3 full, then divide the streusel topping evenly over the muffins.
- Bake at 375° for 17-20 minutes or until a toothpick comes out clean. Let muffins sit in the pan for 3-5 minutes, then remove to cooling racks.
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Amount Per Serving: Calories: 220Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 24mgSodium: 168mgCarbohydrates: 30gFiber: 1gSugar: 12gProtein: 3g