Rhubarb Muffins with Crumb Topping

Bright, tart rhubarb is a springtime and early summer delight, and these Rhubarb Muffins with Crumb Topping are the perfect way to celebrate its unique flavor. Bursting with tender chunks of rhubarb and topped with a sweet, buttery crumble, these muffins are a delightful treat for breakfast or a snack.

Why You Will Love This Recipe

These Rhubarb Muffins with Crumb Topping are incredibly easy to make, requiring no special equipment. The tartness of the rhubarb is perfectly balanced by the sweet, tender muffin and the irresistible crunchy crumb topping, creating a symphony of textures and flavors. They are a fantastic way to use fresh rhubarb and are sure to become a family favorite.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 2 large eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 2 cups chopped fresh rhubarb (about 1/2 inch pieces)
• 1/2 cup all-purpose flour (for topping)
• 1/4 cup granulated sugar (for topping)
• 1/4 cup packed light brown sugar (for topping)
• 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease it well.
2. In a medium bowl, whisk together the 2 cups of flour, baking soda, and salt for the muffin batter.
3. In a large bowl, cream together the 1 cup of granulated sugar and the 1/2 cup of softened butter until light and fluffy.
4. Beat in the eggs one at a time, then stir in the milk and vanilla extract until just combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Gently fold in the chopped rhubarb.
6. In a separate small bowl, prepare the crumb topping. Combine the 1/2 cup flour, 1/4 cup granulated sugar, and 1/4 cup brown sugar.
7. Cut in the 1/4 cup cold butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs.
8. Divide the muffin batter evenly among the prepared muffin cups, filling each about two-thirds full.
9. Sprinkle a generous amount of the crumb topping over the top of each muffin.
10. Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
11. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Expert Tips / Pro Tips

For the best crumb topping texture, ensure the butter is very cold. This helps create those delightful little crumbles. Don’t overmix the muffin batter once the dry ingredients are added; overmixing can lead to tough muffins. If your rhubarb is particularly tart, you can slightly increase the sugar in the muffin batter, but be mindful not to make them overly sweet, as the crumb topping adds sweetness.

Variations & Substitutions

For a less tart muffin, you can pair the rhubarb with another fruit like strawberries or blueberries. You can also add a squeeze of lemon juice to the batter to enhance the rhubarb flavor. If you don’t have milk, yogurt or buttermilk can be used as a substitute. For a nuttier crumble, add 1/4 cup of chopped pecans or walnuts to the topping mixture.

Serving Suggestions

These Rhubarb Muffins with Crumb Topping are delicious served warm or at room temperature. They are wonderful on their own, or you can serve them with a dollop of whipped cream, a smear of butter, or a drizzle of honey. They make a perfect accompaniment to a cup of coffee or tea.

Storage, Freezing & Reheating

Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag or container for up to 3 months. To reheat, warm them gently in a low oven (around 300°F or 150°C) for a few minutes, or microwave briefly.

Nutrition Information

Note: Nutrition information is an estimate and may vary based on ingredients and serving size.

FAQ

Can I use frozen rhubarb?

Yes, you can use frozen rhubarb. Thaw it completely and drain off any excess liquid before adding it to the batter to prevent the muffins from becoming too wet.

Why are my muffins dry?

Dry muffins are often a result of overmixing the batter or overbaking. Be careful not to overmix the batter once the flour is added, and bake only until a toothpick inserted into the center comes out clean. Also, ensure your oven temperature is accurate.

How can I make the crumb topping extra crunchy?

Using very cold butter and not overworking the mixture when creating the crumbs are key. Baking at the correct temperature also helps the topping crisp up properly.

Rhubarb Muffins with Crumb Topping

Tender and moist rhubarb muffins topped with a buttery, cinnamon-spiced crumb topping. A perfect treat for breakfast or an afternoon snack.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 12 muffins

Course: Breakfast, Brunch, Dessert

Cuisine: American

Calories: 380

Ingredients Method Notes

Ingredients

  

For the Rhubarb Muffins

• 2 cups fresh rhubarb chopped
• 1.75 cups all-purpose flour
• 0.75 cup granulated sugar
• 2 teaspoons baking powder
• 0.5 teaspoon salt
• 0.25 teaspoon ground cinnamon
• 1 large egg
• 0.5 cup milk
• 0.5 cup vegetable oil
• 1 teaspoon vanilla extract

For the Crumb Topping

• 0.75 cup all-purpose flour
• 0.5 cup packed light brown sugar
• 0.5 teaspoon ground cinnamon
• 0.25 cup unsalted butter cold and cubed

Method

 

Instructions

1. Preheat oven to 375°F (190°C). Grease and flour a 12-cup muffin tin, or line with paper liners.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and cinnamon for the muffins.
3. In a separate medium bowl, whisk together the egg, milk, vegetable oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix. Gently fold in the chopped rhubarb.
5. In a small bowl, combine the flour, brown sugar, and cinnamon for the crumb topping. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
6. Divide the muffin batter evenly among the prepared muffin cups, filling each about two-thirds full. Sprinkle the crumb topping generously over the batter in each cup.
7. Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely.

Notes

Ensure your rhubarb is chopped into small, bite-sized pieces for even distribution. For a crispier topping, you can slightly increase the butter amount. Store cooled muffins in an airtight container at room temperature for up to 3 days.