This rhubarb muffins recipe comes out tender and fluffy, with candy tart pops of fruit and a crunchy streusel topping—good for breakfast or a pleasant snack!
Received a load of rhubarb? When you’re not within the temper for pie or crisp, right here’s a recipe that is perhaps even higher: rhubarb muffins! These really are the perfect (make them and see in case you agree!).
Why we love this recipe: These muffins are gentle and fluffy, with a golden muffin prime 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 provides us all of the nostalgic summer time vibes. We make these yearly and so they get rave evaluations!
“These had been good: very gentle, nice taste, fantastic texture. Thanks for the recipe!” -Sally
Elements in rhubarb muffins
These rhubarb muffins actually are crowd-pleasers, and there are a couple of the explanation why. The large secret is buttermilk, which makes for a tall, mushy, and fluffy muffin. Aside from that, you’ll want your typical forged of baking substances and a very good quantity of rhubarb. Listed below are the substances for rhubarb muffins:
- Rhubarb: Select rhubarb with agency, crisp stalks which are brightly coloured, avoiding any with blemishes or mushy spots. When you’re utilizing backyard rhubarb, remember the fact that if the stalk is inexperienced, it should stay inexperienced when cooked (it tastes nice, it would simply look completely different than you’re anticipating).
- Buttermilk: Buttermilk is essential to creating a lightweight and fluffy muffin with a good looking 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. Sometimes 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 frequent baking substances spherical out the recipe.
Methods to make rhubarb muffins: step-by-step
This rhubarb muffins recipe comes collectively merely, following the standard muffin method. 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 bounce 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 substances: sugar, all-purpose flour, and cinnamon. Minimize the butter into small items, then use your fingers to rub it into the dry substances till crumbles kind.
Step 3: Pour the moist substances into the dry substances 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 heart comes out with a couple of crumbs, about 20 to 26 minutes complete (rotate the pans midway via baking). Enable to chill for five minutes, then switch to a baking rack to totally cool, about half-hour to 1 hour.
Tips to this rhubarb muffins recipe
There are a couple of methods we realized for this muffins recipe from our good friend Sarah’s Kieffer’s baking ebook, 100 Morning Treats. Sarah is a cookbook creator and educated baker, and every little thing that she whips up is unimaginable (even higher, we get to know her in actual life since she lives in my house state of Minnesota!). This recipe just isn’t in her ebook, however we created it closely influenced by Sarah’s muffin recipes. Right here are some things we realized:
- Fill each different cup in two 12-cup muffin tins. This helps the muffins to bake evenly, getting that good domed prime. You possibly can bake in a single tin in case you 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, identical to in our different muffin recipes. This makes fantastically 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
Methods to retailer rhubarb muffins? These rhubarb muffins style greatest 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 a couple of extra rhubarb recipes you may get pleasure from:
Dietary notes
This rhubarb muffins recipe is vegetarian. For dairy-free, use refined coconut oil or vegan butter rather than the butter.
Ceaselessly requested questions
Search for agency, crisp stalks with vibrant purple shade. Keep away from rhubarb with blemishes, mushy spots, or leaves (as they are often bitter).
No, peeling rhubarb just isn’t vital. 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 apprehensive about tartness, be at liberty so as to add a couple of extra tablespoons of sugar.
Completely! Attempt substituting chopped apples, strawberries, or blueberries for a scrumptious twist.
Retailer leftover muffins within the fridge for as much as 1 week. You can too 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—good for breakfast or a pleasant snack!
For the muffins
- 1 ½ cups rhubarb, finely chopped (about 12 ounces)
- 2 cups [280 g] all goal 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 heart.
- 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. Minimize the butter into small items, then use your fingers to rub it into the dry substances till properly distributed and crumbles kind.
- Pour the moist substances for the batter (Step 4) into the properly within the dry substances. 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’ll be able to 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 heart comes out with a couple of crumbs, about 20 to 26 minutes complete (rotate the pans midway via baking). Enable to chill for five minutes, then switch to a baking rack to totally cool (about half-hour to 1 hour). The muffins are greatest 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 probably the most constant texture and rise! Don’t be tempted to go away it out or use a buttermilk substitute. It’s value it (we promise).
**Baking in each different tin makes for a extra constant bake. If all you will have is a 12-cup muffin tin, you should use that too.
- Class: Muffin
- Methodology: Baked
- Delicacies: American
- Eating regimen: Vegetarian
