Rhubarb Muffins – Spend With Pennies

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As youngsters, we used to dip stalks of contemporary rhubarb from my Grandma Mary’s backyard into bowls of sugar. I nonetheless love rhubarb simply as a lot, and it’s nice in muffins!

These Rhubarb Muffins have chunks of rhubarb in tender muffin topped with a cinnamon-spiced crumble topping.

They’re the excellent stability between candy and tart.
The recipe is simple to make.
These muffins are moist and scrumptious.
You may make these with an optionally available streusel topping. It offers the muffins an additional crunch and a few added sweetness.

adding wet and dry ingredients to make Rhubarb Muffins

Elements for Rhubarb Muffins

Rhubarb: When choosing rhubarb, search for medium-sized, agency, and crisp stalks that snap simply when bent. Rhubarb can vary in shade and sweetness—go for redder stalks for a sweeter style or greener ones for a extra tart taste.

Greek Yogurt: I exploit vanilla Greek yogurt because the creaminess provides moisture to those muffins. You possibly can exchange it with common Greek yogurt or bitter cream.

Butter: This recipe makes use of melted butter for the most effective taste, it may be changed with an equal quantity of vegetable oil.

Dry Elements: This recipe requires all-purpose flour, sugar, salt, and baking powder. The salt enhances the flavour, the sugar provides sweetness, and the baking powder helps the muffins rise.

Struesel Topping (optionally available): Rhubarb is tart, so including a streusel topping provides sweetness. Get artistic; stir in nuts, coconut, and even oats, and sprinkle over muffins.

To chop contemporary stalks, trim off the bottoms and discard the leaves. Then, lower the stalks into small chunks. Rhubarb is kind of tart, so I want to have smaller items in these muffins.

You probably have frozen rhubarb, this recipe is a wonderful solution to make good use of it. Remember to thaw it first in a colander and discard the surplus juices earlier than continuing.

batter and chunks of rhubarb in a bowl for rhubarb muffins

Tips on how to Make Rhubarb Muffins

In a big bowl, mix all of the dry components (recipe beneath). In a separate medium bowl, mix the moist components.
Create a nicely within the heart of the flour combination and pour within the moist components. Stirring till principally moistened.
Fold in rhubarb and spoon the batter into muffin cups or greased muffin tins to ⅔ full.
Bake till a toothpick comes out clear.

Unwrapped Rhubarb Muffin with a bite taken out of it

Don’t overmix, the batter needs to be barely lumpy. Overmixing may cause the muffins to end up dense with a troublesome texture.
Don’t overbake. Overbaking may make your muffins end up dry and chewy with much less taste than anticipated.
Fill muffin wells 2/3 full so that they don’t overflow the muffin cups.
Tossing the rhubarb with flour helps hold it evenly dispersed all through the muffins.

How Lengthy Do Muffins Final?

Like most baked items, this rhubarb muffin recipe tastes finest served heat and contemporary from the oven.

Counter/Fridge: To maintain muffins moist and contemporary, retailer them tightly lined in a plastic container or zip lock bag for as much as 2 days at room temperature or every week within the fridge. To forestall the tops from getting sticky or soggy, ensure that they’re fully cooled earlier than storing.

Freezer: Rhubarb crisp muffins will be frozen for as much as 4 months. Thaw at room temperature, or warmth them straight from the freezer for 10 minutes in a 350°F oven or 30 seconds within the microwave.

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Rhubarb Muffins

Tender, moist cake studded with tart chunks of rhubarb, topped with a cinnamon-spiced crumble.

Prep Time 20 minutes

Cook dinner Time 19 minutes

Complete Time 39 minutes

Cook dinner ModeStop your display from going darkish

Preheat the oven to 400°. Grease twelve muffin wells or line paper liners.
Mix flour, sugar, baking powder and salt in a big bowl with a whisk.
In a small bowl, whisk egg, milk, yogurt, butter, and vanilla.
Add the rhubarb to the flour combination and toss to mix. Make a nicely within the dry components and add the moist components.
Stir simply till moistened. Don’t overmix.
Divide the muffin batter over 12 wells. Prime with streusel topping (beneath) if utilizing.
Bake for 16 to 19 minutes or till a toothpick comes out clear.
Take away from muffin pan and funky fully on a baking rack.

Streusel Topping (optionally available):
Mix the next with a fork till crumbly: 3 tablespoons flour, 3 tablespoons brown sugar, 1 ½ tablespoons softened butter, and ¼ teaspoon cinnamon.

2 tablespoons pecans, walnuts, or chopped almonds will be added to the topping if desired
don’t overmix the batter

Mini muffins will take about 10-12 minutes to bake.
Diet info doesn’t embody streusel topping.

Diet info supplied is an estimate and can range based mostly on cooking strategies and types of components used.

Course Breakfast, Dessert, Muffins

Delicacies American

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