Delicious Rhubarb Crisp Muffins

Name: Delicious Rhubarb Crisp Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 50 min
Yield: 12 muffins
Cuisine: Canadian
Ingredients: 1 1/2 cup all-purpose flour (spooned and levelled); 1/2 cup granulated sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup buttermilk (room temperature); 1/3 cup vegetable oil; 1 egg (large); 1 teaspoon vanilla extract; 1 1/2 cup rhubarb (chopped into 1 cm pieces); 1/2 cup all-purpose flour; 1/4 cup rolled oats; 1/4 cup brown sugar (packed); 1/4 cup butter (melted)

50 min 12 muffins Easy

All Recipes

These rhubarb crisp muffins combine tart rhubarb with a sweet crumbly topping for a delightful treat.

Prep

15 min

Cook

25 min

Total

50 min

Servings

Difficulty

Easy

Rhubarb crisp muffins are a delightful combination of tart rhubarb and a sweet, crumbly topping. These muffins capture the essence of a classic rhubarb crisp in a convenient, portable form. Whether you're a fan of rhubarb or just looking for a unique muffin recipe, this version is sure to impress. This recipe stands out because it balances the tartness of fresh rhubarb with a perfectly sweetened muffin base, topped with a crunchy oat crumble. It's ideal for anyone who loves the classic combination of fruit and crumble but wants to enjoy it in a new way.

Instructions

Preheat and prepare

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.

Mix dry ingredients

In a large bowl, whisk together 1 1/2 cups flour, sugar, baking powder, baking soda, and salt.

Combine wet ingredients

In another bowl, whisk together buttermilk, oil, egg, and vanilla extract until well combined.

Combine mixtures

Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the rhubarb pieces.

Pro tip: Avoid overmixing to prevent tough muffins.

Prepare crumble

In a small bowl, mix together flour, oats, brown sugar, and melted butter until crumbly.

Pro tip: Use your fingers to pinch the mixture together for larger crumbles.

Fill muffin tin

Divide the batter evenly among the muffin cups and sprinkle with the crumble topping.

Bake

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the centre comes out clean.

Pro tip: Check muffins at 20 minutes to prevent overbaking.

Cool

Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Pro tip: Cooling in the pan helps set the muffins, making them easier to remove.

💡

Tips & Tricks

Use fresh rhubarb for the best flavour and texture.
Ensure the crumble is evenly distributed for maximum crunch.
Let muffins cool for 10 minutes in the pan before transferring to a wire rack.
Store in an airtight container to maintain freshness.

Frequently Asked Questions

What makes these rhubarb crisp muffins unique?

The combination of tart rhubarb and a sweet, crumbly topping makes these muffins unique and reminiscent of a classic rhubarb crisp.

How long do rhubarb crisp muffins last?

Rhubarb crisp muffins last up to 3 days at room temperature in an airtight container or can be frozen for up to 3 months.

Can I use frozen rhubarb?

Yes, you can use frozen rhubarb. Thaw and drain it well before using to prevent excess moisture in the batter.

How many calories are in a rhubarb crisp muffin?

Each rhubarb crisp muffin contains approximately 210 calories.

Can I substitute the buttermilk?

Yes, you can substitute buttermilk with a mix of 1 cup milk and 1 tablespoon lemon juice or vinegar. Let it sit for 5 minutes before using.

Do I need to peel rhubarb for muffins?

No, you don't need to peel rhubarb. Just wash and trim the ends before chopping it into pieces.

Serving Suggestions

Serve these rhubarb crisp muffins warm with a pat of butter for a comforting snack or breakfast option. They pair wonderfully with a cup of tea or coffee. To make ahead, prepare the muffins and store them in an airtight container at room temperature for up to 3 days, or freeze for longer storage. Simply reheat in the oven or microwave before serving to refresh their texture.

Nutrition per serving

210

Calories

Protein

Fat

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