Description
Delight in these moist and flavorful Rhubarb Muffins topped with a sweet cinnamon sugar crumble. Bursting with tart rhubarb pieces and warmed by cinnamon spice, these muffins are perfect for breakfast, brunch, or an anytime treat. Easy to prepare and baked to golden perfection, they offer a delicious balance of tangy fruit and sweet, crunchy topping.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
Main Fruit
- 1 1/2 cups chopped rhubarb
Topping
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven and prepare pan: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease the cups to prevent sticking.
- Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon to ensure even distribution of leavening and spice.
- Mix wet ingredients: In a separate bowl, whisk the melted butter, buttermilk, eggs, and vanilla extract until smooth and well combined.
- Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients. Stir gently just until the flour disappears; avoid overmixing to keep muffins tender and light.
- Fold in rhubarb: Gently fold the chopped rhubarb into the batter until evenly incorporated, taking care not to overwork the batter.
- Fill muffin cups: Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full for optimal rising.
- Add cinnamon sugar topping: Mix together the sugar and cinnamon intended for the topping. Sprinkle this mixture evenly over each muffin for a sweet, crunchy crust.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes to set before transferring them to a wire rack to cool completely, preserving the texture and flavor.
Notes
- Use fresh or properly thawed frozen rhubarb, chopped into small pieces for even distribution.
- Be careful not to overmix the batter to avoid tough muffins.
- Ensure the oven is fully preheated before baking to achieve proper rise.
- For a dairy-free version, substitute buttermilk with a plant-based milk mixed with lemon juice or vinegar.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for extended storage.
