Rhubarb Muffins Recipe with Streusel Crumb Topping are a delicious and easy-to-make treat. The tart rhubarb and sweet streusel topping combine to create a perfect balance of flavors. These muffins are perfect for breakfast, brunch, or a snack.
Rhubarb is a delicious and versatile vegetable that can be used in a variety of baked goods. It has a tart, slightly sour flavor that pairs well with sweet ingredients, such as sugar, honey, and fruit. Rhubarb is also a good source of fiber and vitamin C. Whether you're picking some up at the local farmer's market or growing it in your backyard garden, I highly suggest freezing some extra diced rhubarb so you can enjoy these muffins all year long!
I feel like Rhubarb is slowly gaining popularity here on the west coast, and it's about time! I have loved using it in baked goods since I lived in Switzerland two decades ago and look forward to rhubarb season every year! It's fabulous in pies, strawberry rhubarb oatmeal bars, and of course cake! Make sure to add all of these new recipes to your arsenal!
These rhubarb muffins with streusel topping are a delicious and easy way to enjoy the flavor of rhubarb. The muffins are made with a simple batter that is lightened with sour cream and yogurt. The rhubarb is chopped and folded into the batter, and the streusel topping is made with a mixture of flour, sugar, butter, and cinnamon. The muffins are baked until golden brown and are perfect for breakfast, brunch, or a snack.
WHY WE LOVE THIS RHUBARB MUFFIN RECIPE
- These tender, moist muffins are delicious and easy to make.
- They are a great way to use up fresh rhubarb.
- They are perfect for breakfast, brunch, or a snack.
- They are a good source of fiber and vitamin C, so no guilt eating these sweet treats for breakfast!
If you are looking for a delicious and easy way to enjoy the flavor of rhubarb, I highly recommend this rhubarb streusel muffins recipe. They are sure to become a new favorite!
INGREDIENTS TO MAKE THESE DELICIOUS MUFFINS
- All-purpose flour
- Baking powder and soda- Always make sure it's fresh and not old, otherwise your muffins will not rise.
- Salt- I always use Kosher salt or sea salt in my baking.
- Granulated sugar- This is used in the quick bread recipe (muffins) and in the streusel.
- Vegetable oil- Canola oil or melted coconut oil can be used as well. Keep in mind however that coconut oil tends to dry out the muffin a bit more.
- Large eggs
- Buttermilk- plain greek yogurt, sour cream, or even whole milk can be used as a replacement
- Vanilla extract- a dash of almond extract would be delicious too
- 3-4 stalks of Rhubarb
- Unsalted butter, melted
- Large Muffin Cups (I love these)!
HOW TO MAKE THESE BAKERY STYLE RHUBARB MUFFINS
Muffins are one of my favorite things to make in the mornings, especially when we have company. With one bowl and a whisk, you'll have a fresh batch baking in 10 minutes.
STEP ONE- Prep the pan
Preheat oven to 425 degrees F. Line muffin pan with muffin liners.
STEP TWO- Make the muffin batter
In a large bowl, whisk together the dry ingredients- flour, baking powder, baking soda, salt, and sugar. Create a well in the center of the flour mixture and add oil, eggs, buttermilk, and vanilla. Whisk together until all ingredients are incorporated. PRO TIP-Batter will be thick! Stir in sliced rhubarb. Spoon batter into muffin cups ⅔ of the way full.
STEP THREE- Make the Delicious Streusel
To make the streusel, add sugar, flour, and melted butter to a medium bowl. Stir together with a fork until mixture is crumbly. Sprinkle on top of each muffin before baking.
STEP FOUR- Bake
Bake muffins for 5 minutes at 425 degrees, then reduce the oven temperature to 350 degrees and bake for an additional 15-17 minutes or until tops are slightly golden and when a toothpick is inserted in the center of the muffin and comes out with a few crumbs.
SUBSTITUTIONS AND ADDITIONS-
Strawberries- Add a cup of diced strawberries to the batter to make strawberry rhubarb streusel muffins! Make sure to coat the strawberries with a teaspoon of cornstarch before adding to absorb the excess liquid that the strawberries release while baking.
Crumbly Streusel Topping- We love this bakery style streusel, but also love to change it up sometimes. Swapping out the sugar for brown sugar like we did for these Cranberry Orange Muffins is just as delicious. You can also make a cinnamon streusel topping like we did with these coffee cake muffins.
Quick Bread- Don't have time to make these into muffins? Pour the batter into a greased and floured (or lined) bread pan and bake. You'll have to increase the bake time to at least 45 minutes, then just check it with a toothpick every 5 minutes until it is fully cooked.
Additional tips for making the best Rhubarb Muffins with Streusel Topping
- Use fresh rhubarb whenever possible.
- Chop the fresh rhubarb into 1-inch pieces.
- Don't overmix the batter.
- Bake the muffins until they are golden brown.
- Let the muffins cool completely before serving.
FAQs
What is the best way to chop rhubarb?
The best way to chop rhubarb is to cut it into 1-inch pieces. You can also slice it thinly, but this will make it more difficult to mix into the batter.
Can I use frozen rhubarb in this recipe?
Yes, you can use frozen rhubarb in this recipe. Just be sure to thaw it before chopping it. If it's already chopped, you can use it frozen.
Can I add other ingredients to these muffins?
Yes, you can add other ingredients to these muffins, such as chopped nuts, dried fruit, or chocolate chips. Just be sure to add them after you have mixed the dry and wet ingredients together.
How long will these muffins keep?
These muffins can be stored in an airtight container at room temperature for up to 2-3 days. You can also freeze them for up to 2 months. We always make one batch of muffins to eat and a second batch to freeze!
What is the best way to serve these muffins?
These muffins are best served warm. You can enjoy them plain or with your favorite toppings, such as butter, jam, or whipped cream.
MORE RHUBARB RECIPES WE THINK YOU'LL LOVE
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 ½ cups fresh rhubarb sliced
- ½ cup granulated sugar
- ½ cup all-purpose flour
- 4 tablespoons unsalted butter melted
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Preheat oven to 425 degrees F. Line muffin pan with cupcakes liners.
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In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
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Create a well in the center of the flour mixture and add oil, eggs, buttermilk, and vanilla.
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Whisk together until all ingredients are incorporated. Batter will be thick!
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Stir in sliced rhubarb.
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Spoon batter into muffin cups ⅔ of the way full.
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To make the streusel, add sugar, flour, and melted butter to a small bowl. Stir together with a fork until mixture is crumbly. Sprinkle on top of the muffin batter.
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Bake muffins for 5 minutes at 425 degrees, then reduce the oven temperature to 350 degrees and bake for an additional 15-17 minutes or until tops are slightly golden and when a toothpick is inserted in the center of the muffin and comes out with a few crumbs.
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