Rhubarb Crumb Muffins

These rhubarb crumb muffins are the perfect balance of sweet and tangy, featuring tender bites of fresh rhubarb nestled in a moist, cinnamon-spiced batter. Topped with a buttery cinnamon crumb topping, each muffin offers a delightful crumble that melts in your mouth. Quick to prepare in just 15 minutes and baked to golden perfection in under half an hour, these muffins are an ideal choice for breakfast, brunch, or a sweet snack. With their irresistible combination of flavors and textures, these homemade treats are a crowd-pleaser that will give store-bought muffins a run for their money. Serve them warm with a cup of coffee or tea, and enjoy the cozy, bakery-style goodness of these rhubarb crumb muffins right at home! Keywords: rhubarb crumb muffins, easy muffin recipe, cinnamon crumb topping, homemade muffins, sweet and tangy muffins.

Nutriscore Rating: 45/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 12

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 0.5 teaspoon salt
• 0.5 cup unsalted butter (melted and slightly cooled)
• 0.75 cup milk
• 1 large egg
• 1 teaspoon vanilla extract
• 1.5 cups chopped fresh rhubarb
• 0.5 cup brown sugar (for crumb topping)
• 0.5 cup all-purpose flour (for crumb topping)
• 0.5 teaspoon ground cinnamon (for crumb topping)
• 0.25 cup unsalted butter (cold, cut into small cubes for crumb topping)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups with cooking spray.

Step 2

In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, 1 teaspoon of ground cinnamon, and 0.5 teaspoon of salt.

Step 3

In a separate bowl, combine 0.5 cup of melted butter, 0.75 cup of milk, 1 large egg, and 1 teaspoon of vanilla extract. Whisk until well combined.

Step 4

Pour the wet ingredients into the dry ingredients and gently stir until just combined, being careful not to overmix. The batter will be thick.

Step 5

Fold in 1.5 cups of chopped fresh rhubarb until evenly distributed throughout the batter.

Step 6

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

Step 7

To make the crumb topping, combine 0.5 cup of brown sugar, 0.5 cup of all-purpose flour, and 0.5 teaspoon of ground cinnamon in a small bowl. Add 0.25 cup of cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

Step 8

Sprinkle the crumb topping evenly over the muffin batter in each cup.

Step 9

Bake in the preheated oven for 22–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 10

Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.

Step 11

Serve warm or at room temperature and enjoy!

Nutrition Facts

Serving size	1251.8 grams (1251.8g)

Amount per serving	% Daily Value*
Calories	3841

Total Fat 158.00g	203%
Saturated Fat 97.20g	486%
Polyunsaturated Fat 0.10g
Cholesterol 596mg	199%
Sodium 2277mg	99%
Total Carbohydrate 575.40g	209%
Dietary Fiber 13.90g	50%
Total Sugars 331.10g
Protein 46.90g	94%

Vitamin D 160IU	799%
Calcium 608mg	47%
Iron 14mg	77%
Potassium 1466mg	31%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.4%

Protein: 4.8%

Carbs: 58.8%