4.8 from 15 votes
Rhubarb Muffins
This easy Rhubarb Muffins recipe features tender, moist muffins flavored with vanilla, orange zest, and melty pockets of baked, tart rhubarb. The crispy, buttery crumb topping makes them a favorite breakfast and brunch treat!
Prep Time
30 mins
Cook Time
30 mins
Total Time
55 mins
Servings: 12 muffins
Calories: 232 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
Crumb Topping
- ⅓ cup all-purpose flour
- ⅓ cup granulated sugar
- ½ teaspoon cinnamon
- ⅛ teaspoon Morton kosher salt
- 3 tablespoons unsalted butter, gently melted
Rhubarb Muffins
- 1½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon Morton kosher salt
- 2 tablespoons very lightly packed fresh orange zest (do not press to compact)
- ⅓ cup unsalted butter, gently melted
- 1 large egg
- ⅔ cup buttermilk (do not substitute a homemade version)
- 1 tablespoon pure vanilla extract
- 1½ cups chopped (½" slices) fresh rhubarb
- ¼ cup small-diced (¼" pieces) fresh rhubarb
Instructions
- Preheat oven to 375°F. Line a standard muffin pan with paper liners.
Cup of Yum
Crumb Topping
- Create the crumb topping first. In a small bowl, use a fork to combine the flour, sugar, cinnamon, and salt. Add melted butter and mix with fork until crumbs form. Place bowl in fridge to chill while you make the muffin batter.
Rhubarb Muffins
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, salt, and orange zest.
- In a medium bowl, whisk together the melted butter, egg, buttermilk, and vanilla. It's ok if it looks curdled/lumpy.
- Add the wet ingredients to the dry, and stir just to bring the batter together - do not overmix. It will be somewhat thick and lumpy.
- Fold in 1½ cups chopped (½" pieces) rhubarb, just enough to evenly distribute the rhubarb throughout the batter.
- Use a large 3-tablespoon scoop to portion batter evenly between the 12 lined muffin cups. If needed, fold the batter partway through, to redistribute rhubarb evenly throughout the batter again.
- Sprinkle tops of muffin batter with ¼ cup small-diced (¼" pieces) rhubarb pieces, and press them in very slightly.
- Remove crumb topping from fridge and use your fingers to break up any large pieces while sprinkling the topping evenly over the muffin batter.
- Bake for about 25 minutes, or until crumbs are golden brown. A toothpick should come out clean from the center of the muffins, and muffins should spring back when you gently press the top center of a muffin with your fingertip.
- Remove muffin pan from oven and let rest 5 minutes. Then remove muffins from the pan and let cool on a baking rack. Enjoy warm right away or let them cool first - just know that the crumb topping will have the best crispy texture on the day they're made.
Nutrition Information
Serving
1
Calories
232kcal
(12%)
Carbohydrates
35g
(12%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
38mg
(13%)
Sodium
166mg
(7%)
Potassium
103mg
(3%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
313IU
(6%)
Vitamin C
3mg
(3%)
Calcium
82mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 232
% Daily Value*
| Serving | 1 | |
| Calories | 232kcal | 12% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 38mg | 13% |
| Sodium | 166mg | 7% |
| Potassium | 103mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 313IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 82mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.