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Quick Rhubarb Muffins

Delicious Quick Rhubarb Muffins for Spring Mornings

Enjoy these Quick Rhubarb Muffins, a perfect blend of sweet and tart flavors, ideal for a quick breakfast or snack.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour Can substitute with whole wheat for added nutrition.
  • 2 teaspoons baking powder Ensure freshness for best results.
  • 1/2 teaspoon baking soda Ensure freshness for best results.
  • 1/2 teaspoon salt Balances sweetness.
  • 3/4 cup brown sugar Can substitute with coconut sugar for a healthier option.
  • 1 cup buttermilk Substitute with regular milk mixed with vinegar if out.
  • 1/4 cup vegetable oil Can use melted butter for flavor.
  • 1 large egg Use a flax egg for a vegan option.
  • 1 teaspoon vanilla extract
  • 1 cup fresh rhubarb Frozen rhubarb is acceptable if thawed and drained.
  • 1/2 cup chopped walnuts Omit for nut-free option.
For the Streusel Topping
  • 1/3 cup sugar Sweetens the crumble topping.
  • 2 tablespoons melted butter Use unsalted for better flavor control.
  • 1 teaspoon cinnamon Can substitute with nutmeg.

Equipment

  • muffin pans
  • Mixing bowls
  • electric mixer
  • whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease muffin pans or line with paper cups.
  2. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Whisk together until blended.
  3. In a larger bowl, mix together brown sugar, buttermilk, vegetable oil, egg, and vanilla until smooth.
  4. Fold the dry mixture into the wet ingredients until just combined with some lumps remaining.
  5. Gently fold in rhubarb and nuts until evenly distributed.
  6. Spoon the batter into muffin cups, filling each nearly to the top.
  7. In a small bowl, combine sugar, melted butter, and cinnamon for the streusel topping and sprinkle over the batter.
  8. Bake in the preheated oven for about 25 minutes, until tops spring back and a toothpick comes out clean.
  9. Let cool in the pan for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Chop rhubarb into small, even pieces to avoid stringiness. Ensure all ingredients are at room temperature for best results.

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