Tart Rhubarb Muffins with a Sweet Crunch

Why You’ll Love This Recipe

If you're a fan of tangy rhubarb, these muffins are a must-try! The combination of fresh rhubarb with the sweet cinnamon topping creates the perfect balance of flavors. The muffins themselves are wonderfully soft and moist, thanks to the buttermilk and oil in the batter. The added crunch from the cinnamon-sugar topping makes each bite even more satisfying. Whether you're a rhubarb enthusiast or just looking for a delicious new muffin recipe, these Tart Rhubarb Muffins are sure to impress.

Ingredients

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

• ¾ cup sugar

• ¾ cup brown sugar

• ½ cup vegetable oil

• 1 cup buttermilk*

• 1 egg

• 1 teaspoon vanilla

• 2 ¾ cup flour

• 1 teaspoon baking soda

• 3 cups diced rhubarb

Topping:

• ½ cup sugar

• ½ teaspoon cinnamon

• 1 tablespoon butter, softened

Directions

1. Preheat your oven to 350°F (175°C) and line 24 muffin cups with muffin liners.

2. In a large bowl, combine the sugar, brown sugar, vegetable oil, buttermilk, egg, and vanilla. Stir until the mixture is smooth.

3. Add the flour and baking soda to the wet ingredients, stirring until just combined.

4. Gently fold in the diced rhubarb, ensuring it is evenly distributed throughout the batter.

5. In a small bowl, prepare the topping by mixing the sugar, cinnamon, and softened butter. Use a fork to combine until the mixture is crumbly.

6. Spoon the batter into the muffin cups, filling each about ⅔ full. Sprinkle about 1 teaspoon of the cinnamon topping on each muffin.

7. Bake for 18-22 minutes, or until a toothpick inserted into the center of the muffins comes out clean.

8. Allow the muffins to cool in the pan for 15 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Servings: 24 muffins

• Prep time: 20 minutes

• Cook time: 20 minutes

• Total time: 40 minutes

Variations

• Use different fruit: If rhubarb isn't available or you're looking for a twist, try substituting it with diced strawberries, blueberries, or apples for a different flavor profile.

• Add nuts: Walnuts or pecans would add a nice crunch and flavor to these muffins.

• Make it gluten-free: You can substitute the flour with a gluten-free all-purpose flour blend to make these muffins gluten-free.

• Vegan version: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2 tablespoons water) and use a plant-based buttermilk (like almond milk with lemon juice or vinegar).

Storage/Reheating

• Storage: These muffins can be stored in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, store them in the fridge for up to 1 week.

• Freezing: These muffins freeze well. To freeze, place the cooled muffins in a freezer-safe bag or container and store for up to 3 months. To reheat, simply microwave for 15-30 seconds or place them in the oven at 350°F (175°C) for 5-10 minutes.

FAQs

How can I make these muffins more moist?

Adding an extra tablespoon of oil or using full-fat buttermilk can make the muffins even more moist and tender.

Can I use frozen rhubarb in this recipe?

Yes, you can use frozen rhubarb. Just make sure to thaw and drain it well to avoid excess moisture in the batter.

How do I know when the muffins are done baking?

Test the muffins by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, the muffins are ready.

Can I skip the cinnamon topping?

Yes, if you prefer a simpler muffin, you can skip the cinnamon topping. The muffins will still be delicious without it.

How do I make my own buttermilk?

To make your own buttermilk, simply add 1 tablespoon of white vinegar or lemon juice to a measuring cup, then fill it with milk to the 1-cup line. Let it sit for 5 minutes before using it in the recipe.

How can I make these muffins less sweet?

You can reduce the sugar in the recipe by up to half a cup without drastically affecting the texture. Adjust the sweetness based on your preference.

Can I make mini muffins with this recipe?

Yes, you can make mini muffins by reducing the baking time to 12-15 minutes. Keep an eye on them to prevent overbaking.

Is it necessary to use both white and brown sugar?

Using both sugars helps to balance the sweetness and flavor, but you can use all white sugar or all brown sugar if you prefer.

Can I add more rhubarb?

You can increase the amount of rhubarb slightly, but be careful not to add too much or the muffins may become too soggy.

How do I store leftover muffins?

Store any leftover muffins in an airtight container at room temperature for 2-3 days, or in the fridge for up to a week. For longer storage, freeze them.

Conclusion

These Tart Rhubarb Muffins with a Sweet Crunch are the perfect combination of sweet, tangy, and cinnamon-spiced goodness. They're easy to make, and with the added texture from the crunchy topping, they are truly irresistible. Whether you're an experienced baker or just starting out, this recipe is sure to bring comfort and flavor to your kitchen. Enjoy them fresh out of the oven or save them for later—either way, they’re a delicious treat!