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–+ servings

Easy Rhubarb Muffins

5 from 1 vote
Moist, tender rhubarb muffins packed with fresh tart fruit and topped with a sweet cinnamon streusel. Toss the fruit in flour to prevent sinking.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 cups fresh rhubarb, diced Cut into half-inch pieces
  • 2 cups all-purpose flour Plus 1 tablespoon for coating fruit
  • 1 cup buttermilk Room temperature
  • 0.5 cup unsalted butter, melted Slightly cooled
  • 0.75 cup granulated sugar
  • 0.25 cup brown sugar Packed tightly
  • 2 large eggs Room temperature
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon vanilla extract
  • 0.5 cup all-purpose flour For streusel
  • 0.5 cup brown sugar For streusel
  • 0.25 cup unsalted butter, melted For streusel
  • 1 teaspoon ground cinnamon For streusel

Equipment

  • 1 muffin tin Standard 12-cup
  • 2 Mixing bowls For wet and dry
  • 1 Whisk For mixing
  • 1 Rubber spatula For folding batter gently

Method
 

  1. Combine the flour, brown sugar, melted butter, and cinnamon in a small bowl with a fork until crumbly.
    mixing streusel topping for rhubarb muffins
  2. Whisk the flour, baking powder, baking soda, and salt together in a large mixing bowl.
  3. Beat the eggs, granulated sugar, brown sugar, melted butter, buttermilk, and vanilla in a separate bowl until smooth.
    beating wet ingredients for rhubarb muffins batter
  4. Toss the chopped fruit pieces with one tablespoon of flour in a small dish to coat them completely.
    tossing diced rhubarb with flour
  5. Pour the wet mixture into the dry ingredients and stir gently until mostly combined with a few flour streaks remaining.
    pouring wet ingredients into dry flour mixture
  6. Fold the flour-coated fruit pieces into the batter with a rubber spatula.
  7. Divide the batter evenly into a lined tin and sprinkle generously with the prepared streusel topping.
  8. Bake at 375F for 18 to 20 minutes until the tops are golden brown and a toothpick comes out clean.

Nutrition

Serving: 95gCalories: 280kcalCarbohydrates: 42gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 22gVitamin A: 350IUVitamin C: 2mgCalcium: 60mgIron: 1.5mg

Notes

Store covered at room temperature for up to 2 days. Toss frozen fruit directly into the batter without thawing if using frozen.

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