Description
These Rhubarb Muffins are tender, slightly tart, and topped with a sweet crumb, perfect for breakfast, brunch, or snack time.
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)
3 tablespoons all-purpose flour (for streusel)
2 tablespoons cold butter, cubed (for streusel)
Instructions
1. Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
2. Mix brown sugar, flour, and cold butter for streusel; set aside.
3. In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt.
4. In another bowl, mix melted butter, eggs, vanilla, and yogurt.
5. Combine wet and dry ingredients until just mixed, then fold in chopped rhubarb.
6. Divide batter into muffin cups and sprinkle streusel on top.
7. Bake 20–25 minutes until toothpick comes out clean; cool before serving.
Notes
Add cinnamon or cardamom for extra flavor.
Adjust sugar depending on rhubarb tartness.
Store at room temperature up to 3 days or freeze for 2 months.
Try oats or nuts as alternative topping.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 12g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg