Description
This rhubarb muffins recipe is simply the best! They come out light and fluffy, with sweet tart rhubarb and a crunchy streusel topping.
Ingredients
Scale
For the muffins
- 1 1/2 cups rhubarb, finely chopped (about 12 ounces)
- 2 cups [280 g] all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 cup granulated sugar
- 3/4 cup buttermilk*
- 5 tablespoons melted unsalted butter
- 1/3 cup neutral oil (grapeseed, canola, or vegetable oil)
- 2 eggs
- 1 teaspoon vanilla extract
For the streusel topping
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 2 tablespoons unsalted butter, at room temperature
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 375°F.
- Chop the rhubarb and set it aside. Place muffin wrappers in every other muffin cup of two 12-cup muffin tins.**
- In a large bowl, whisk the flour, baking powder, baking soda, and salt. Make a well in the center.
- In a medium bowl, whisk the granulated sugar, buttermilk, melted butter, neutral oil, eggs, and vanilla extract.
- Make the streusel: In a small bowl, mix the sugar and all-purpose flour. Cut the butter into small pieces, then use your fingers to rub it into the dry ingredients until well distributed and crumbles form.
- Pour the wet ingredients from the batter (Step 4) into the well in the dry ingredients. Mix gently until just combined and there are no longer streaks of flour.
- Add the rhubarb and fold it in with a spatula, taking care not to overwork the batter. (If desired, you can store the batter up to 24 hours before baking.)
- Scoop the batter into the muffin papers using a dough scoop: it should fill to the top of the muffin papers. Sprinkle the tops with the streusel.
- Bake until the tops are golden brown and a toothpick in the center comes out with a few crumbs, about 20 to 26 minutes total (rotate the pans halfway through baking). Allow to cool for 5 minutes, then transfer to a baking rack to fully cool (about 30 minutes to 1 hour). The muffins are best eaten the day they are made, but they store very well in an airtight container in the refrigerator and last up to 1 week.
Notes
*Buttermilk is the magic ingredient which makes the most consistent texture and rise! Don’t be tempted to leave it out or use a buttermilk substitute. It’s worth it (we promise).
**Baking in every other tin makes for a more consistent bake. If all you have is a 12-cup muffin tin, you can use that too.
- Category: Muffin
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Keywords: Rhubarb muffins, rhubarb muffin recipe, rhubarb muffins recipe