Best Ever Rhubarb Muffins

Why This Recipe Works

This recipe combines the tartness of fresh rhubarb with a sweet, crumbly streusel topping, creating a perfect balance of flavors that delights the palate. The use of low-fat milk and vegetable oil keeps the muffins moist without weighing them down, while the leavening agents ensure a light and airy texture.

Jump to:

• Why This Recipe Works
• Why You’ll Love This Best Ever Rhubarb Muffins
• Ingredients
• Preparing to Bake Best Ever Rhubarb Muffins
• Preheat Your Oven
• Combine Dry Ingredients
• Add the Rhubarb
• Mix Wet Ingredients
• Combine Wet and Dry Ingredients
• Make the Streusel Topping
• Fill Muffin Cups
• Bake to Perfection
• Serving Suggestions
• Tips for Success
• Variations
• Storage Tips
• FAQs
• More Easy Breakfast Recipes:
• 📖 Recipe Card

Why You’ll Love This Best Ever Rhubarb Muffins

These Best Ever Rhubarb Muffins are more than just a treat; they evoke the essence of spring with every bite. Ideal for breakfast or a sweet snack, these muffins are quick to prepare and even quicker to disappear. The delightful combination of sweetness and tartness, along with a satisfying crunch from the streusel, makes them irresistible.

Ingredients

• 2 1/2 cups all-purpose flour
• 3 teaspoons baking powder
• 3/4 teaspoon salt
• 1 cup white sugar
• 1/2 teaspoon ground cinnamon
• 2-3 cups fresh, chopped rhubarb
• 1 cup low-fat milk
• 1/2 cup vegetable oil
• 2 large eggs
• 1/2 cup all-purpose flour (for streusel)
• 1/3 cup white sugar (for streusel)
• 1/2 teaspoon baking powder (for streusel)
• 1/2 teaspoon ground cinnamon (for streusel)
• 4 tablespoons cold butter (for streusel)

Preparing to Bake Best Ever Rhubarb Muffins

Preheat Your Oven

First, preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. This step makes for an easy clean-up later!

Combine Dry Ingredients

Next, grab a large mixing bowl. Whisk together 2 1/2 cups of all-purpose flour, 3 teaspoons of baking powder, 3/4 teaspoon of salt, 1 cup of white sugar, and 1/2 teaspoon of ground cinnamon until it’s all well combined.

Add the Rhubarb

Now, gently fold in 2-3 cups of fresh, chopped rhubarb. Make sure each piece is coated in that beautiful dry mixture, ensuring a burst of flavor in every bite.

Mix Wet Ingredients

In a large measuring cup, mix together 1 cup of low-fat milk, 1/2 cup of vegetable oil, and 2 large eggs. Whisk until well combined, letting those ingredients mingle for a moment.

Combine Wet and Dry Ingredients

Pour the wet mixture into the dry ingredients and stir just until no streaks of flour remain. Don’t over-mix because that can make the muffins dense. We want them light and fluffy!

Make the Streusel Topping

In a separate bowl, combine 1/2 cup of all-purpose flour, 1/3 cup of white sugar, 1/2 teaspoon of baking powder, 1/2 teaspoon of ground cinnamon, and 4 tablespoons of cold butter. Mix with a fork until it’s crumbly. If you need a bit more butter to reach the right consistency, add another tablespoon.

Fill Muffin Cups

Now, distribute the muffin batter evenly among the prepared muffin cups. Fill each about two-thirds full. Then, sprinkle the generous streusel topping over each muffin—don’t be shy!

Bake to Perfection

Bake in the preheated oven for about 20 minutes. You’ll know they’re done when the streusel is light golden brown and a toothpick inserted into the center comes out clean.

Serving Suggestions

Best Ever Rhubarb Muffins are delightful on their own but can be served with a dollop of whipped cream, a spread of butter, or a side of fresh fruit to enhance the experience.

Tips for Success

• For the best flavor and texture, use fresh rhubarb.
• Avoid overmixing the batter to keep the muffins fluffy—mix just until combined.
• Feel free to adjust the sugar based on your taste and the natural tartness of the rhubarb.

Variations

Want to mix things up a bit? Try adding a handful of walnuts or pecans for delightful crunch. Alternatively, incorporate chocolate chips for a sweet twist on this classic recipe.

Storage Tips

Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want them to last longer, freeze them in a zip-top bag for up to 3 months. They’re easy to warm back up when you want to enjoy them again!

FAQs

1. Can I use frozen rhubarb for this recipe?
Yes, frozen rhubarb works, but make sure it’s thawed and has excess moisture drained.

2. How can I make these muffins gluten-free?
Simply substitute all-purpose flour with a gluten-free flour blend made for baking.

3. Can I reduce the sugar in this recipe?
You can reduce the sugar slightly; however, adjusting it too much may impact the texture and overall sweetness.

4. What can I substitute for vegetable oil?
Melted coconut oil or unsweetened applesauce are great alternatives for a healthier option.

5. How do I know when the muffins are done baking?
Use a toothpick to check; if it comes out clean or with a few moist crumbs, the muffins are ready.

Enjoy the delightful aroma and taste of your Best Ever Rhubarb Muffins, perfect for any time of day! These muffins not only satisfy your cravings but also bring the freshness of spring into your kitchen. With this simple and fun recipe, you’ll love making these again and again. Happy baking!

More Easy Breakfast Recipes:

• Strawberry Rhubarb Bars
• Brown Sugar Cinnamon Banana Bread
• Cool Whip Cookies
• Chamoy Fruit Salad

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