Deliciously Tart Rhubarb Muffins with a Sweet Crunch

Why You’ll Love This Recipe

Rhubarb muffins offer a unique twist on your standard muffin recipe, combining the tartness of rhubarb with a sweet, crunchy topping. The soft crumb of the muffin pairs wonderfully with the tangy fruit, and the brown sugar topping adds a satisfying crunch and sweetness. These muffins are quick to make, versatile, and perfect for any time of the day—whether you're looking for a delicious breakfast or a cozy snack. Best of all, they remind you of classic homemade treats, just like Aunt Norma used to make!

Ingredients

• 2 cups all-purpose flour

• 1 cup granulated sugar

• 1 tablespoon baking powder

• ½ teaspoon salt

• ½ teaspoon baking soda

• 1 cup buttermilk

• ½ cup vegetable oil

• 2 large eggs

• 1 teaspoon vanilla extract

• 1½ cups rhubarb, chopped

• ¼ cup brown sugar, for topping

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.

2. In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and baking soda.

3. In a separate bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Whisk until smooth.

4. Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.

5. Gently fold in the chopped rhubarb.

6. Divide the batter evenly among the muffin cups, filling each about ¾ full.

7. Sprinkle the tops with brown sugar for a sweet, crunchy finish.

8. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.

9. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Servings and Timing

• Servings: 12 muffins

• Prep Time: 10 minutes

• Cook Time: 20–25 minutes

• Total Time: 40 minutes

Variations

• Add nuts: For extra texture, fold in a handful of chopped walnuts or pecans along with the rhubarb.

• Use different fruits: Swap the rhubarb with other fruits like apples, strawberries, or blueberries for a different flavor profile.

• Make it gluten-free: Use a gluten-free flour blend as a substitute for all-purpose flour to make these muffins gluten-free.

• Spices: Try adding a teaspoon of ground cinnamon or nutmeg for a warm, spiced flavor to complement the rhubarb.

Storage/Reheating

• Storage: Store the muffins in an airtight container at room temperature for up to 3 days. If you want to keep them fresh for longer, refrigerate them for up to a week.

• Freezing: These muffins freeze well! Allow them to cool completely, then wrap individually in plastic wrap and store in a freezer bag for up to 3 months. To reheat, simply microwave for about 20 seconds or thaw at room temperature.

• Reheating: For a warm, fresh muffin experience, you can microwave them for 10–15 seconds, or warm them in the oven at 300°F (150°C) for 5–10 minutes.

FAQs

1. Can I use frozen rhubarb for these muffins?

Yes! If you’re using frozen rhubarb, make sure to thaw and drain any excess moisture before adding it to the batter.

2. Can I substitute the buttermilk in this recipe?

You can substitute buttermilk with an equal amount of milk and a tablespoon of lemon juice or vinegar to mimic the acidity of buttermilk.

3. How can I make these muffins less sweet?

You can reduce the amount of sugar in the batter by ¼ cup or omit the brown sugar topping for a less sweet muffin.

4. Can I use a sugar substitute in this recipe?

Yes, you can substitute granulated sugar with a sugar alternative like stevia or monk fruit. Keep in mind that it may affect the texture and taste slightly.

5. How do I know when the muffins are done baking?

Insert a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs, the muffins are done.

6. Can I add more rhubarb to the recipe?

Yes, you can increase the amount of rhubarb, but be careful not to overwhelm the batter. Too much moisture can affect the texture of the muffins.

7. How long will these muffins stay fresh?

These muffins will stay fresh for up to 3 days at room temperature in an airtight container.

8. Can I make these muffins ahead of time?

Yes, you can make the muffins the night before and store them at room temperature for the next day’s breakfast or snack.

9. Can I use almond milk instead of buttermilk?

Almond milk can be used as a substitute for buttermilk, but the flavor and texture will be slightly different. You may want to add a tablespoon of vinegar to simulate buttermilk's acidity.

10. Can I add chocolate chips to these muffins?

Sure! Chocolate chips would add a nice sweetness and pair well with the tart rhubarb. Just fold them in with the rhubarb before baking.

Conclusion

These rhubarb muffins with a sweet crunch topping are the perfect balance of tart and sweet. With their tender crumb, rich flavor, and delightful crunch, they’re sure to become a go-to treat in your kitchen. Whether you’re making them for breakfast, a snack, or a special occasion, these muffins are a simple yet indulgent choice.

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Deliciously Tart Rhubarb Muffins with a Sweet Crunch

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These rhubarb muffins bring the taste of spring to life with their delightful combination of tart rhubarb and a sweet brown sugar topping. With their fluffy texture and burst of flavor, they make the perfect breakfast or afternoon treat.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 20–25 minutes
• Total Time: 40 minutes
• Yield: 12 muffins
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

2 cups all-purpose flour

1 cup granulated sugar

1 tablespoon baking powder

½ teaspoon salt

½ teaspoon baking soda

1 cup buttermilk

½ cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1½ cups rhubarb, chopped

¼ cup brown sugar, for topping

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Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and baking soda.
3. In a separate bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Whisk until smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
5. Gently fold in the chopped rhubarb.
6. Divide the batter evenly among the muffin cups, filling each about ¾ full.
7. Sprinkle the tops with brown sugar for a sweet, crunchy finish.
8. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

• If using frozen rhubarb, thaw and drain excess moisture before adding it to the batter.
• Substitute buttermilk with an equal amount of milk and a tablespoon of lemon juice or vinegar.
• Reduce the sweetness by cutting back on sugar or omitting the brown sugar topping.
• For a gluten-free option, use a gluten-free flour blend.
• These muffins can be stored at room temperature for up to 3 days or refrigerated for up to a week.

Nutrition

• Serving Size: 1 muffin
• Calories: 180
• Sugar: 19g
• Sodium: 200mg
• Fat: 7g
• Saturated Fat: 0.5g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 25mg