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Rhubarb Muffins

These delightful rhubarb muffins combine tart fresh rhubarb with a sweet, fluffy muffin base, making for a perfect treat for breakfast or snacks.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Serving Size 12 muffins

Ingredients

For the Muffin Batter

  • 1/2 cup vegetable oil For moisture
  • 1 cup granulated sugar For sweetness
  • 2 large eggs Bind the ingredients
  • 1 1/2 cups whole milk Adds moisture
  • 2 tsp vanilla extract For flavor
  • 2 tsp baking powder Leavening agent
  • 1/2 tsp baking soda Complement to baking powder
  • 1/2 tsp salt Enhances flavor
  • 2 3/4 cups all-purpose flour Base for the muffins
  • 2 cups rhubarb, thinly sliced Main flavor component

For the Streusel Topping

  • 1/4 cup all-purpose flour Base for the topping
  • 2 Tbsp granulated sugar For sweetness
  • 1 Tbsp unsalted butter at room temperature For binding the topping

Instructions

Preparation

  • Preheat the oven to 350°F and line a 12-cup muffin pan with paper muffin liners.
  • Make the streusel first: combine the flour, sugar, and butter, rubbing together with your fingers until the mixture is dry and crumbly. Set aside.
  • In a large mixing bowl, whisk together the oil, sugar, eggs, milk, and vanilla extract.
  • Whisk in the baking powder, baking soda, and salt until well combined.
  • Whisk in the flour, and gently fold in the chopped rhubarb.

Baking

  • Divide the batter evenly between the 12 muffin cups, and sprinkle the streusel topping over the muffins.
  • Bake for 23-25 minutes, or until golden brown.

Serving

  • Serve warm with butter or a dollop of jam.

Notes

Store in an airtight container at room temperature for up to three days. For longer storage, freeze in a sealed bag.