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Rhubarb Muffins with Crumb Topping

Rhubarb Muffins with Crumb Topping

Tender rhubarb muffins crowned with a buttery cinnamon crumb. Sweet-tart bites and a crunchy streusel make every muffin irresistible.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12

Ingredients
 

Muffin Batter

  • 2 cup all-purpose flour
  • 0.75 cup granulated sugar
  • 2 tsp baking powder
  • 0.25 tsp baking soda
  • 0.5 tsp fine salt
  • 0.75 cup buttermilk well-shaken
  • 0.33 cup neutral oil such as canola or vegetable
  • 2 large eggs at room temperature
  • 1.5 tsp vanilla extract
  • 1.75 cup rhubarb, diced small
  • 1 tbsp all-purpose flour for tossing with rhubarb

Crumb Topping

  • 0.75 cup all-purpose flour
  • 0.33 cup light brown sugar, packed
  • 0.25 cup granulated sugar
  • 1 tsp ground cinnamon
  • 0.13 tsp fine salt
  • 0.33 cup unsalted butter, melted slightly cooled

Instructions

Preparation Steps

  • Preheat oven to 375°F. Line a 12-cup muffin pan with liners or grease lightly.
  • Stir crumb flour, both sugars, cinnamon, and salt in a bowl. Drizzle in melted butter and mix until clumps form. Chill.
  • Whisk 2 cups flour, sugar, baking powder, baking soda, and salt in a large bowl.
  • Whisk buttermilk, oil, eggs, and vanilla in a separate bowl until smooth.
  • Toss chopped rhubarb with 1 tbsp flour to lightly coat and help suspend in batter.
  • Pour wet ingredients into dry. Fold gently until a few streaks remain. Fold in rhubarb just to combine.
  • Scoop batter into muffin cups, about 3/4 full. Sprinkle generously with crumb topping, pressing lightly to adhere.
  • Bake 18–22 minutes, until the tops are set and a tester comes out clean or with a few crumbs.
  • Cool 5 minutes in pan, then transfer muffins to a rack to finish cooling. Serve warm or at room temperature.

Notes

Swap 1/2 cup of the rhubarb for chopped strawberries for a spring twist. For extra crunch, add 2 tbsp chopped walnuts to the crumb. Store covered at room temperature for 2 days or freeze, well wrapped, for up to 2 months; rewarm in a 300°F oven for 8–10 minutes.
This recipe is an original creation inspired by classic Rhubarb Muffins with Crumb Topping flavors. All ingredient ratios and instructions are independently developed.