This rhubarb muffins recipe comes out tender and fluffy, with candy tart pops of fruit and a crunchy streusel topping—excellent for breakfast or a pleasant snack!
Bought a load of rhubarb? When you’re not within the temper for pie or crisp, right here’s a recipe that is likely to be even higher: rhubarb muffins! These really are one of the best (make them and see for those who agree!).
Why we love this recipe: These muffins are mild and fluffy, with a golden muffin high showered with crunchy streusel topping. They style like a handheld model of rhubarb crisp! The inside is flecked with simply the correct amount of candy tart rhubarb, which supplies us all of the nostalgic summer season vibes. We make these yearly and so they get rave evaluations!
“These have been excellent: very mild, nice taste, great texture. Thanks for the recipe!” -Sally
Substances in rhubarb muffins
These rhubarb muffins actually are crowd-pleasers, and there are just a few the reason why. The massive secret is buttermilk, which makes for a tall, smooth, and fluffy muffin. Aside from that, you’ll want your typical solid of baking components and quantity of rhubarb. Listed below are the components for rhubarb muffins:
- Rhubarb: Select rhubarb with agency, crisp stalks which can be brightly coloured, avoiding any with blemishes or smooth spots. When you’re utilizing backyard rhubarb, needless to say if the stalk is inexperienced, it would stay inexperienced when cooked (it tastes nice, it’d simply look totally different than you’re anticipating).
- Buttermilk: Buttermilk is essential to creating a lightweight and fluffy muffin with a ravishing crumb. Don’t be tempted to make use of even a buttermilk substitute; it’s bought to be the true factor.
- Butter and oil. Butter and oil work uniquely in baked items. Usually we use oil in our muffin recipes, however we love the richness in taste and texture that butter provides right here.
- Vanilla extract and cinnamon: These add a comfy nuance to the flavour that makes it style like rhubarb crisp.
- All-purpose flour, granulated sugar, eggs, baking powder, baking soda, and salt: These widespread baking components spherical out the recipe.
The right way to make rhubarb muffins: step-by-step
This rhubarb muffins recipe comes collectively merely, following the standard muffin system. We love this one due to the sunshine and fluffy crumb and naturally these candy tart pops of rhubarb in every chunk! Right here’s what to do (or leap to the full recipe):
Step 1: In a big bowl, whisk the flour, baking powder, baking soda, and salt. In a medium bowl, whisk the granulated sugar, buttermilk, melted butter, impartial oil, eggs, and vanilla extract.
Step 2: In a small bowl, combine the streusel components: sugar, all-purpose flour, and cinnamon. Lower the butter into small items, then use your fingers to rub it into the dry components till crumbles kind.
Step 3: Pour the moist components into the dry components and blend gently till simply mixed. Add the rhubarb and fold it in with a spatula. Scoop the batter into muffin papers utilizing a dough scoop and sprinkle the tops with the streusel.
Step 4: Bake at 375°F till the tops are golden brown and a toothpick within the middle comes out with just a few crumbs, about 20 to 26 minutes whole (rotate the pans midway via baking). Permit to chill for five minutes, then switch to a baking rack to completely cool, about half-hour to 1 hour.
Tips to this rhubarb muffins recipe
There are just a few tips we discovered for this muffins recipe from our good friend Sarah’s Kieffer’s baking guide, 100 Morning Treats. Sarah is a cookbook creator and educated baker, and all the pieces that she whips up is unbelievable (even higher, we get to know her in actual life since she lives in my house state of Minnesota!). This recipe will not be in her guide, however we created it closely influenced by Sarah’s muffin recipes. Right here are some things we discovered:
- Fill each different cup in two 12-cup muffin tins. This helps the muffins to bake evenly, getting that good domed high. You’ll be able to bake in a single tin for those who don’t have two: this merely achieves the nicest trying muffins.
- Fill the muffin cups as much as the highest. This recipe is optimized so that you fill the muffin cups very full as much as the highest, similar to in our different muffin recipes. This makes superbly tall and fluffy muffins.
- Baking at 375°F makes a taller muffin. A barely hotter oven makes a taller and fluffier muffin, versus the usual 350°F.
Rhubarb muffins storage data
The right way to retailer rhubarb muffins? These rhubarb muffins style finest the day they’re baked. Nonetheless, they maintain up fairly properly over time! Right here’s what to know:
- Fridge: These muffins retailer properly within the fridge for as much as 1 week! Allow them to stand at room temperature for a couple of minutes earlier than consuming.
- Freeze: Freeze in a sealable container and retailer as much as 3 months.
Extra rhubarb recipes
Rhubarb season is our favourite! Listed below are just a few extra rhubarb recipes you would possibly take pleasure in:
Dietary notes
This rhubarb muffins recipe is vegetarian. For dairy-free, use refined coconut oil or vegan butter instead of the butter.
Regularly requested questions
Search for agency, crisp stalks with vibrant pink colour. Keep away from rhubarb with blemishes, smooth spots, or leaves (as they are often bitter).
No, peeling rhubarb will not be essential. Merely wash the stalks, trim the ends, and chop them into bite-sized items.
The sugar on this recipe ought to account for the tartness of the rhubarb. When you’re fearful about tartness, be happy so as to add just a few extra tablespoons of sugar.
Completely! Strive substituting chopped apples, strawberries, or blueberries for a scrumptious twist.
Retailer leftover muffins within the fridge for as much as 1 week. It’s also possible to freeze them for longer storage.
Description
This rhubarb muffins recipe comes out tender and fluffy, with candy tart pops of fruit and a crunchy streusel topping—excellent for breakfast or a pleasant snack!
For the muffins
- 1 ½ cups rhubarb, finely chopped (about 12 ounces)
- 2 cups [280 g] all objective flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 cup granulated sugar
- ¾ cup buttermilk*
- 5 tablespoons melted unsalted butter
- ⅓ cup impartial oil (grapeseed, canola, or vegetable oil)
- 2 eggs
- 1 teaspoon vanilla extract
For the streusel topping
- ¼ cup granulated sugar
- ¼ cup all-purpose flour
- 1 teaspoon floor cinnamon
- 2 tablespoons unsalted butter, at room temperature
- Preheat the oven to 375°F.
- Chop the rhubarb and set it apart. Place muffin wrappers in each different muffin cup of two 12-cup muffin tins.**
- In a big bowl, whisk the flour, baking powder, baking soda, and salt. Make a properly within the middle.
- In a medium bowl, whisk the granulated sugar, buttermilk, melted butter, impartial oil, eggs, and vanilla extract.
- Make the streusel: In a small bowl, combine the sugar, all-purpose flour, and cinnamon. Lower the butter into small items, then use your fingers to rub it into the dry components till properly distributed and crumbles kind.
- Pour the moist components for the batter (Step 4) into the properly within the dry components. Combine gently till simply mixed and there are not streaks of flour.
- Add the rhubarb and fold it in with a spatula, taking care to not overwork the batter. (If desired, you possibly can retailer the batter as much as 24 hours earlier than baking.)
- Scoop the batter into the muffin papers utilizing a dough scoop: it ought to fill to the highest of the muffin papers. Sprinkle the tops with the streusel.
- Bake till the tops are golden brown and a toothpick within the middle comes out with just a few crumbs, about 20 to 26 minutes whole (rotate the pans midway via baking). Permit to chill for five minutes, then switch to a baking rack to completely cool (about half-hour to 1 hour). The muffins are finest eaten the day they’re made, however they retailer very properly in an hermetic container within the fridge and last as long as 1 week.
Notes
*Buttermilk is the magic ingredient which makes essentially the most constant texture and rise! Don’t be tempted to go away it out or use a buttermilk substitute. It’s price it (we promise).
**Baking in each different tin makes for a extra constant bake. If all you could have is a 12-cup muffin tin, you should utilize that too.
- Class: Muffin
- Methodology: Baked
- Delicacies: American
- Weight-reduction plan: Vegetarian
