Go Back
Print

Rhubarb Muffins

A light and airy muffins filled with tart rhubarb and topped with a sweet-spicy streusel.

Course Breakfast
Cuisine American
Keyword muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 16

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter softened
  • 1 1/4 cups brown sugar
  • 1 teaspoon vanilla
  • 1 cup buttermilk
  • 1 1/2 cups rhubarb diced

Streusel

  • 1 1/2 Tablespoons butter melted
  • 1/3 cup white sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg

Instructions

  1. Preheat oven to 350. Line muffin tin with paper cups. Set aside. Combine flour, baking soda, baking powder and salt in a medium mixing bowl. In a separate bowl, combine butter, brown sugar and egg. Whisk until smooth. Pour in buttermilk and vanilla. Whisk until just combined. Add in the dry ingredients and mix until combined. Do not over-mix. Fold in rhubarb. Spoon batter into paper cups-filling almost to the top. Meanwhile, combine melted butter, sugar, cinnamon and nutmeg. Spoon over tops of muffins. Bake for 25 minutes or until a toothpick inserted comes out clean.