Rhubarb Muffins – Tart and Tender Breakfast Treat

These Rhubarb Muffins are tender, slightly tangy, and bursting with flavor. Sweetened just right and topped with a crumbly streusel, they make the perfect breakfast, snack, or brunch treat. Easy to bake and ready in under an hour, these muffins showcase rhubarb in a way that’s irresistible.

Why You’ll Love This Recipe

• Tender and Flavorful: Soft, moist muffins with a balance of sweet and tart.
• Quick and Easy: Ready in under an hour, perfect for busy mornings.
• Seasonal Favorite: Highlights fresh rhubarb in a simple baked treat.
• Make-Ahead Friendly: Muffins store well and freeze beautifully.
• Family-Friendly: Loved by kids and adults alike.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup plain yogurt or milk
• 1 ½ cups chopped fresh rhubarb
• ½ cup brown sugar (for streusel topping)
• 3 tablespoons all-purpose flour (for streusel)
• 2 tablespoons cold butter, cubed (for streusel)

Step-by-Step Instructions

1. Preheat Oven: Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
2. Prepare Streusel: In a small bowl, mix brown sugar, flour, and cold butter. Use fingers or a fork to crumble. Set aside.
3. Mix Dry Ingredients: In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt.
4. Combine Wet Ingredients: In another bowl, mix melted butter, eggs, vanilla, and yogurt (or milk).
5. Make Batter: Pour wet ingredients into dry ingredients. Stir gently until just combined. Fold in chopped rhubarb.
6. Fill Muffin Cups: Divide batter evenly into muffin cups. Sprinkle streusel over the tops.
7. Bake: Bake 20–25 minutes or until a toothpick inserted comes out clean. Cool in the pan 5 minutes, then transfer to a wire rack.

Tips & Variations

• Extra Flavor: Add a teaspoon of cinnamon or cardamom to the batter.
• Sweeten to Taste: Adjust sugar based on rhubarb tartness.
• Make-Ahead: Store in an airtight container up to 3 days or freeze for 2 months.
• Alternative Toppings: Try oats or chopped nuts instead of streusel.

Storage & Freezer Instructions

• Refrigeration: Store in an airtight container at room temperature for up to 3 days.
• Freezing: Cool completely, wrap individually or in batches, freeze for up to 2 months. Thaw at room temperature before serving.

Serving & Pairing Ideas

• Breakfast: Pair with coffee or tea for a delightful morning treat.
• Snack: Serve as a sweet, tangy afternoon snack.
• Brunch: Arrange on a muffin platter with fresh fruit for brunch.

Frequently Asked Questions

Can I use frozen rhubarb?

Yes, but thaw and drain excess liquid before folding into the batter to prevent soggy muffins.

Can I make these gluten-free?

Yes, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.

Can I add other fruits?

Yes, strawberries or blueberries pair beautifully with rhubarb.

How can I make muffins more moist?

Ensure not to overmix the batter and fold rhubarb gently. Yogurt or milk helps keep them moist.

Ready to Make It?

These Rhubarb Muffins are a sweet and tangy baked treat perfect for breakfast, snack, or brunch. Simple, tender, and bursting with spring flavor, bake a batch and enjoy!

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