Rhubarb, with its tart flavor and vibrant color, is a delightful ingredient that adds a unique twist to classic baked goods. Among the many delicious creations that feature rhubarb, Rhubarb Muffins stand out as a delightful treat that perfectly balances sweetness and tanginess. These muffins are not only a wonderful way to use up this seasonal vegetable but also a delightful way to start your day. Join us as we explore the world of Rhubarb Muffins and discover how this humble ingredient can elevate your baking game.

Rhubarb Muffins Recipe

Rhubarb Muffins are a delightful twist on the classic muffin recipe, offering a burst of tartness and sweetness in every bite. These muffins are moist, tender, and bursting with the bright flavor of fresh rhubarb. Whether enjoyed as a breakfast treat or a midday snack, Rhubarb Muffins are sure to delight your taste buds and leave you craving more. With their irresistible flavor and simple preparation, these muffins are a must-try for any baking enthusiast looking to add a bit of excitement to their repertoire.

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Prep Time 15

Cook Time 30

Total Time 45

Course Breakfast

Cuisine American

Servings 12

Calories 309 kcal

Equipment

Standard Muffin Pan
Paper Muffin Liners
12-cup muffin tin
Silicone spatula
Whisk
Cooling Racks
Ice Cream Scoop

Ingredients

1/2 cup vegetable oil
1 cup granulated sugar
2 large eggs
1 1/2 cups whole milk
2 tsp vanilla extract
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 3/4 cups all purpose flour
2 cups rhubarb thinly sliced
1/4 cup all purpose flour
2 Tbsp granulated sugar
1 Tbsp unsalted butter at room temperature

Instructions

Turn the oven on to 350 degrees Fahrenheit and line a 12-cup muffin tin with paper liners.
First, make the streusel by combining all the ingredients and rubbing them together with your fingers until the butter is integrated and the mixture takes on a crumbly, dry feel. Put aside.
Mix the oil, sugar, eggs, milk, and vanilla extract in a sizable mixing basin.
Then, add the baking soda, baking powder, and salt, whisking thoroughly to ensure everything is combined equally.
Fold in the diced rhubarb gently after whisking in the flour.
After dividing the batter equally among the 12 muffin cups, top each muffin with an equal amount of streusel.
Serve warm with butter after baking for 23 to 25 minutes!

Notes

These muffins can be stored for roughly three days at room temperature in an airtight container.
These muffins can be frozen for up to three months in an airtight container or freezer bag.
Warm up any leftover muffin in the microwave for ten to fifteen seconds. It appears to have just emerged from the oven!

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Nutrition Facts

Nutrition	Value
Calories	309 kcal
Carbohydrates	45g
Protein	5g
Fat	12g
Saturated Fat	9g
Sodium	168 mg
Iron	2mg
Calcium	90mg
Vitamin A	139IU
Potassium	211mg

How Long Does It Take for Muffins to Cool?

To prevent them from crumbling, let them cool down a little in the pan before taking them out. That being stated, you should only cook them for five minutes or less in the pan. If you leave them any longer, there’s a chance they will get mushy as they cool.

How Long Can You Freeze Muffins?

Muffins keep well in the freezer for up to three months. Muffins can be warmed in the microwave or regular oven according to the instructions below, or they can be fully thawed at room temperature: Place the unwrapped muffin on a plate, paper towel, or napkin that is safe to use in the microwave.