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Rhubarb Muffins

Delicious Rhubarb Muffins with Sweet Crumb Topping

These rhubarb muffins feature a tender texture and a crunchy crumb topping—a perfect breakfast treat that brings spring flavors to your home.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour can be substituted with gluten-free flour blend
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt sea salt is an alternative
  • 3/4 cup brown sugar can use white sugar
  • 1 cup buttermilk substitute with milk + vinegar or lemon juice
  • 1/3 cup vegetable oil melted butter can be used
  • 1 large egg no substitutions recommended
  • 1 teaspoon vanilla extract use pure vanilla for best flavor
  • 1 cup rhubarb both red and green varieties work
  • 1/2 cup walnuts optional, can swap for pecans
For the Crumb Topping
  • 1/2 cup sugar brown sugar adds deeper flavor
  • 1 teaspoon cinnamon add nutmeg for extra flavor
  • 1/4 cup melted butter can replace with coconut oil

Equipment

  • Oven
  • Muffin pans
  • Mixing Bowls
  • whisk
  • Spatula

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease or line two 12-cup muffin pans.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
  3. In a larger bowl, mix the brown sugar, buttermilk, vegetable oil, egg, and vanilla extract until smooth.
  4. Gently fold the dry ingredients into the wet mixture until just combined.
  5. Carefully fold in the chopped rhubarb and walnuts, ensuring even distribution.
  6. Spoon the batter into the prepared muffin cups, filling each almost to the top.
  7. In a small bowl, mix together the sugar, melted butter, and cinnamon until crumbly.
  8. Sprinkle the crumb topping over each muffin and bake for about 25 minutes.
  9. Cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

Ensure rhubarb is cut into small, even pieces to avoid stringiness. Do not overmix the batter to keep muffins light and fluffy.

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