Description
These Classic Rhubarb Muffins are a family favorite—tender and fluffy with a tangy-sweet bite of fresh rhubarb and a hint of warm spice. Perfect for breakfast, brunch, or afternoon snacking with optional cinnamon streusel topping!
Ingredients
For the Muffins:
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2 cups all-purpose flour
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1 tsp baking soda
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1/2 tsp salt
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1/4 tsp ground nutmeg
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2/3 cup vegetable oil
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1 cup granulated sugar
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1 large egg
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1 tsp vanilla extract
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1 cup buttermilk
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1 1/2 cups chopped fresh rhubarb (about 5-6 stalks)
Optional Streusel Topping:
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1/4 cup all-purpose flour
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3 tbsp brown sugar
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2 tbsp cold unsalted butter, cubed
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1/4 tsp ground cinnamon
Instructions
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Preheat oven: Set to 400°F (200°C). Line a 12-cup muffin tin with liners or grease well.
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Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, salt, and nutmeg.
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Combine wet ingredients: In a large bowl, whisk oil, sugar, egg, and vanilla until smooth and slightly fluffy.
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Add buttermilk: Stir in buttermilk until blended. Gradually fold in dry ingredients just until combined—do not overmix.
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Fold in rhubarb: Gently stir chopped rhubarb into the batter.
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Fill muffin cups: Spoon batter into prepared muffin cups, filling each about ⅔ full.
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Add streusel (optional): Combine flour, brown sugar, cinnamon, and butter with fingers or pastry cutter until crumbly. Sprinkle evenly on top of muffins.
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Bake: Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
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Cool & serve: Cool in pan for 5 minutes, then transfer to a wire rack.
Notes
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Muffins can be frozen for up to 2 months.
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Add ½ cup chopped nuts for extra texture.
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Substitute plain yogurt or sour cream for buttermilk in a pinch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
