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Rhubarb Muffins

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Rhubarb Muffins are soft, moist muffins filled with tart pieces of fresh rhubarb and topped with a buttery cinnamon-sugar crumble. Their balance of sweet and tangy flavors makes them a delicious spring breakfast, brunch, or snack.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream or plain Greek yogurt
  • 1 1/2 cups fresh rhubarb, diced
  • 1/4 cup light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cold unsalted butter

Instructions

  1. Preheat the oven to 375°F (190°C). Line a standard 12-cup muffin pan with paper liners or lightly grease the cups.
  2. Wash and dry the rhubarb, trim the ends, and dice the stalks into small, evenly sized pieces.
  3. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
  4. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and creamy.
  5. Add the eggs one at a time, mixing after each addition, then stir in the vanilla extract.
  6. Mix in the sour cream or plain Greek yogurt until smooth.
  7. Gradually add the dry ingredients to the wet ingredients and stir just until combined. Gently fold in the diced rhubarb, taking care not to overmix.
  8. Divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full.
  9. For the topping, combine the brown sugar, cinnamon, and flour in a small bowl. Cut in the cold butter until coarse crumbs form, then sprinkle the mixture evenly over the muffin batter.
  10. Bake for 18–22 minutes, or until the tops are lightly golden and a toothpick inserted into the muffin portion comes out clean or with a few moist crumbs.
  11. Cool the muffins in the pan for 5–10 minutes, then transfer them to a wire rack. Serve slightly warm or cool completely before storing.

Notes

  • For strawberry rhubarb muffins, replace about half of the rhubarb with diced fresh strawberries.
  • Add about 1/2 cup chopped walnuts or pecans for extra crunch.
  • Fresh orange zest can be added to the batter for a bright citrus flavor.
  • Frozen rhubarb can be used without fully thawing it. Avoid adding accumulated liquid to the batter.
  • Rhubarb usually does not need to be peeled, but tough or stringy outer fibers can be removed from larger stalks.
  • Cut the rhubarb into small pieces and measure carefully to prevent excess moisture from making the muffins soggy.
  • Store completely cooled muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Freeze muffins in a freezer-safe container for up to 3 months and thaw at room temperature.
  • Reheat an individual muffin in the microwave for about 10–15 seconds or warm several muffins briefly in a low oven.

Nutrition

Find it online: https://thefamilycooking.com/rhubarb-muffins-2/