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Quick Rhubarb Muffins

Quick Rhubarb Muffins with Crunchy Cinnamon Crumb Topping

Quick Rhubarb Muffins are a delightful breakfast treat, bursting with fresh rhubarb flavor and topped with a crunchy cinnamon crumb.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour Sifted for lightness
  • 1 teaspoon baking soda No substitutions recommended
  • 1 teaspoon baking powder Check expiration for effectiveness
  • 1/2 teaspoon salt Sea salt can be substituted
  • 1 cup brown sugar White sugar can be used if necessary
  • 1 cup buttermilk Substitute with yogurt thinned with water if unavailable
  • 1/3 cup vegetable oil Melted butter can be used for extra flavor
  • 1 large egg Aquafaba or flax egg can be used for vegan option
  • 1 teaspoon vanilla extract Can use almond extract for a different taste
  • 1 cup fresh rhubarb Avoid stringy or overly thick pieces
  • 1/2 cup chopped walnuts Optional, can replace with pecans or omit
For the Cinnamon Crumb Topping
  • 1/4 cup sugar Coconut sugar can be used for a twist
  • 2 tablespoons melted butter Could substitute with dairy-free alternative
  • 1 teaspoon cinnamon Fresh ground provides the best flavor

Equipment

  • muffin pan
  • mixing bowls
  • whisk
  • measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare muffin pans.
  2. In a mixing bowl, combine flour, baking soda, baking powder, and salt.
  3. In a large bowl, whisk together brown sugar, buttermilk, vegetable oil, egg, and vanilla.
  4. Fold the dry ingredients into the wet mixture until just combined.
  5. Gently fold in chopped fresh rhubarb and walnuts.
  6. Spoon the batter into muffin cups, filling almost to the top.
  7. Mix sugar, melted butter, and cinnamon for the crumb topping.
  8. Sprinkle the topping over the filled muffin cups and bake for about 25 minutes.
  9. Cool muffins in the pan for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 2IUVitamin C: 3mgCalcium: 5mgIron: 6mg

Notes

Ensure rhubarb is chopped into 1/4 inch pieces for even baking. Use room temperature ingredients for better rise and texture. Frozen rhubarb should be fully thawed and drained before use.

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