Rhubarb Muffins

why make this recipe

Rhubarb muffins are bright, tangy, and easy to make. They use simple ingredients you likely have on hand. They bake fast and make a nice snack or breakfast. If you like rhubarb in baked goods, you can also try a similar brown sugar rhubarb cookies recipe for a different treat.

introduction

These rhubarb muffins are soft and slightly tart. They have a crumb topping for a little crunch. The recipe makes 16 muffins. You mix dry and wet ingredients separately, fold in the rhubarb, and bake. The steps are simple and clear.

how to make Rhubarb Muffins

Follow the directions below. Work quickly when you fold in the rhubarb so the batter stays light. Do not overmix once you add the wet and dry ingredients together.

Ingredients :

• 1/2 Cup Sugar
• 1/3 Cup Unbleached, All Purpose Flour
• 1 teaspoon Ground Cinnamon
• 1/4 Cup Cold Salted Butter
• 1/3 Cup Melted Butter
• 1/2 Cup Sour Cream
• 1/2 Cup Milk
• 1 Egg
• 1/3 Cup Brown Sugar, Packed
• 2 Cups Unbleached, All-Purpose Flour
• 1 Tablespoon Baking Powder
• 2 Cups Chopped Rhubarb

Directions :

1. In a medium bowl, mix the sugar, flour, and cinnamon together. Cut in the cold butter until everything is crumbly. Set aside.
2. Preheat the oven to 400 degrees Fahrenheit. Grease muffin tins.
3. In a large bowl, combine flour and baking powder. Give it a quick whisk just to combine. Set aside.
4. In a separate bowl, whisk together the melted butter, sour cream, milk, egg, and brown sugar until everything is completely emulsified.
5. Pour the wet ingredients into the dry ingredients and mix slightly.
6. Fold in the rhubarb and mix until completely combined. Try not to overmix.
7. Divide and spoon batter among 16 muffin cups, filling each about 3/4 full.
8. Sprinkle the streusel topping over the top of the muffins in each cup, generously.
9. Bake in the preheated oven for 17-20 minutes. An inserted toothpick will come out clean.
10. Cool in the muffin pan 10 minutes.
11. Remove from muffin tin to cool completely on a wire rack.

how to serve Rhubarb Muffins

Serve warm or at room temperature. They are good plain or with a light spread of butter or cream cheese. These muffins pair well with coffee or tea.

how to store Rhubarb Muffins

Let muffins cool completely. Store them in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 2 months. Thaw at room temperature or warm briefly in the oven.

tips to make Rhubarb Muffins

• Chop rhubarb into small even pieces so it cooks through.
• Keep the cold butter cold for the streusel so it stays crumbly.
• Do not overmix the batter after adding wet and dry ingredients. Overmix makes muffins dense.
• Fill muffin cups about 3/4 full for a good rise.
• Check at 17 minutes; ovens vary.

variation (if any)

• Add 1/2 cup chopped strawberries for a strawberry-rhubarb muffin.
• Stir in 1/2 cup chopped nuts or 1/3 cup raisins for extra texture.
• Swap sour cream for plain yogurt if needed.

FAQs

Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain excess liquid before folding into the batter.

Q: Can I make fewer muffins or a larger batch?
A: You can halve the recipe for 8 muffins or double it for more. Adjust baking time slightly if you change muffin size.

Q: How do I know when muffins are done?
A: Insert a toothpick into the center. It should come out clean or with a few moist crumbs.

Q: Can I reduce the sugar?
A: You can reduce sugar slightly, but rhubarb is tart so keep enough sugar for balance.

Rhubarb Muffins

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 16 muffins 1x
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Bright and tangy rhubarb muffins with a crumb topping, perfect for breakfast or a snack.

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Ingredients

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• 1/2 Cup Sugar
• 1/3 Cup Unbleached, All-Purpose Flour
• 1 teaspoon Ground Cinnamon
• 1/4 Cup Cold Salted Butter
• 1/3 Cup Melted Butter
• 1/2 Cup Sour Cream
• 1/2 Cup Milk
• 1 Egg
• 1/3 Cup Brown Sugar, Packed
• 2 Cups Unbleached, All-Purpose Flour
• 1 Tablespoon Baking Powder
• 2 Cups Chopped Rhubarb

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Instructions

1. In a medium bowl, mix the sugar, flour, and cinnamon together. Cut in the cold butter until everything is crumbly. Set aside.
2. Preheat the oven to 400°F (200°C). Grease muffin tins.
3. In a large bowl, combine flour and baking powder. Whisk to combine. Set aside.
4. In a separate bowl, whisk together the melted butter, sour cream, milk, egg, and brown sugar until completely emulsified.
5. Pour the wet ingredients into the dry ingredients and mix slightly.
6. Fold in the rhubarb and mix until completely combined, being careful not to overmix.
7. Divide and spoon batter among 16 muffin cups, filling each about 3/4 full.
8. Sprinkle the streusel topping over the muffins in each cup generously.
9. Bake in the preheated oven for 17-20 minutes, until a toothpick inserted comes out clean.
10. Cool in the muffin pan for 10 minutes before transferring to a wire rack to cool completely.

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Notes

Serve warm or at room temperature. Good plain or with butter or cream cheese. Can be stored in an airtight container for up to 2 days.

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Nutrition

• Serving Size: 1 muffin
• Calories: 200
• Sugar: 15g
• Sodium: 250mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg