Description
These rhubarb muffins are soft, sweet, and make for the perfect breakfast treat. Loaded with tart rhubarb and topped with a crumbly streusel, they are sure to please everyone!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 1/2 cups chopped rhubarb
- 1/2 teaspoon cinnamon (optional)
- 1/4 cup brown sugar (for topping)
- 1/4 cup oats (for topping)
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- In another bowl, combine the melted butter, egg, vanilla extract, and buttermilk. Mix until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the chopped rhubarb.
- In a small bowl, mix the brown sugar, oats, and cinnamon (if using) for the topping.
- Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 full. Sprinkle the topping mixture over each muffin.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Make sure to chop the rhubarb into small, uniform pieces for even distribution.
- If you don’t have buttermilk, you can make a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice and letting it sit for 5 minutes.
- These muffins can be stored in an airtight container at room temperature for up to 3 days.
Nutrition
- Calories: 180
- Sugar: 10
- Sodium: 150
- Fat: 7
- Carbohydrates: 25
- Fiber: 1
- Protein: 3
Keywords: rhubarb muffins recipe, breakfast muffins, soft muffins, sweet muffins, easy muffin recipe, rhubarb recipe, baking with rhubarb