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Rhubarb Muffins Recipe

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3.9 from 37 reviews

These Rhubarb Muffins are moist, tender, and bursting with tart rhubarb flavor, topped with a sweet and crumbly streusel. Perfect for breakfast or a snack, they’re easy to make and bake to golden perfection in just under 40 minutes.

  • Total Time: 40 minutes
  • Yield: 12 muffins

Ingredients

Muffin Batter

  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 1/2 cups whole milk
  • 2 tsp vanilla extract
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 3/4 cups all purpose flour
  • 2 cups rhubarb, thinly sliced

Streusel Topping

  • 1/4 cup all purpose flour
  • 2 Tbsp granulated sugar
  • 1 Tbsp unsalted butter, at room temperature

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper muffin liners to prevent sticking and make cleanup easier.
  2. Make Streusel: In a small bowl, combine 1/4 cup flour, 2 tablespoons sugar, and 1 tablespoon room-temperature unsalted butter. Rub the mixture together with your fingers until the butter is fully incorporated and the mixture forms a dry, crumbly texture. Set this streusel aside while you make the batter.
  3. Mix Wet Ingredients: In a large mixing bowl, whisk together the vegetable oil, granulated sugar, eggs, whole milk, and vanilla extract until smooth and well combined.
  4. Add Leavening and Salt: Add the baking powder, baking soda, and salt to the wet ingredients. Whisk well to incorporate everything evenly.
  5. Add Flour and Rhubarb: Whisk in the 2 3/4 cups of all-purpose flour until just combined. Then gently fold in the thinly sliced rhubarb, taking care not to overmix to keep the muffins tender.
  6. Fill Muffin Cups: Evenly divide the batter between the 12 muffin cups, filling each about 2/3 full. This ensures the muffins have room to rise without overflowing.
  7. Top with Streusel: Sprinkle the prepared streusel topping evenly over each muffin for a sweet, crumbly finish.
  8. Bake: Bake in the preheated oven for 23-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
  9. Serve: Remove from oven and allow to cool slightly. Serve the muffins warm, optionally with butter spread on top for extra richness.

Notes

  • You can substitute buttermilk for whole milk with 1/2 teaspoon baking soda adjustment if desired, to enhance the tender crumb and tangy flavor.
  • Be careful not to overmix the batter once the flour is added to avoid tough muffins.
  • Make sure rhubarb is chopped thinly so it cooks evenly and releases its tart flavor without excess moisture.
  • The streusel topping can be made ahead and refrigerated until you are ready to bake.
  • If you don’t have paper liners, grease your muffin tin well to prevent sticking.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/rhubarb-muffins-recipe/