Delicious Rhubarb Crumble Muffins
Indulge in these Delicious Rhubarb Crumble Muffins, a perfect blend of sweet and tart flavors that are sure to delight your taste buds. Fresh rhubarb adds a unique zing, while a buttery crumb topping provides a crunchy contrast to the soft, moist muffins. These muffins are ideal for enjoying at breakfast, as a snack, or even as a delightful dessert. Share them with friends and family, and watch them disappear in no time! This recipe guarantees 12 scrumptious servings.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
all-purpose flour
3/4 cup (for crumb topping)
brown sugar
1/3 cup (firmly packed, for crumb topping)
cinnamon
1/2 teaspoon (for crumb topping)
salted butter
5 tablespoons (cold, for crumb topping)
fresh rhubarb
2 cups (cut into 1/4-inch pieces)
sugar
1/2 cup (for rhubarb mixture)
all-purpose flour
1 1/4 cups (for muffin batter)
baking powder
1 teaspoon (for muffin batter)
salt
1/2 teaspoon (for muffin batter)
salted butter
1/2 cup (softened, for muffin batter)
sugar
1/2 cup (for muffin batter)
large eggs
2 (for muffin batter)
vanilla extract
1/2 teaspoon (for muffin batter)
milk
1/2 cup (for muffin batter)
powdered sugar
1/4 cup (for dusting (optional))
Instructions
1
Preheat your oven to 375°F (190°C) and grease 12 muffin cups (3 x 1 1/2 inches).
2
Prepare the crumb topping by combining 3/4 cup all-purpose flour, 1/3 cup brown sugar, and 1/2 teaspoon cinnamon in a medium bowl. Using your fingers or a pastry blender, mix in 5 tablespoons cold salted butter until you achieve a crumbly consistency. Set aside.
3
In another bowl, mix 2 cups of fresh rhubarb with 1/2 cup of sugar. Let it sit for a few minutes to draw out moisture, then set aside.
4
In a small bowl, whisk together 1 1/4 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt; set aside.
5
In a larger mixing bowl, beat 1/2 cup softened salted butter and 1/2 cup sugar on medium speed until light and fluffy, about 2 minutes.
6
Add 2 large eggs and 1/2 teaspoon vanilla extract to the butter mixture. Beat on medium speed until well combined, about 1 minute.
7
Gradually add half of the flour mixture to the butter mixture, mixing until just combined. Incorporate half of 1/2 cup milk, then repeat with the remaining flour and milk, scraping the sides of the bowl as needed.
8
Fold the rhubarb mixture into the batter gently until just combined.
9
Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full. Sprinkle the crumb topping evenly over each muffin.
10
Bake in the preheated oven for 20 minutes, or until a cake tester inserted into the center of a muffin comes out clean.
11
Allow muffins to cool for a few minutes in the pan before transferring them to a wire rack. Enjoy warm or at room temperature!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Delicious Rhubarb Crumble Muffins?
They are sweet and tart muffins featuring fresh rhubarb and a buttery, crunchy crumb topping.
How many muffins does this recipe yield?
This recipe makes 12 scrumptious servings.
What temperature should the oven be set to?
Preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius.
How should I prepare the muffin tin?
Grease 12 muffin cups that are approximately 3 by 1 1/2 inches.
What ingredients are needed for the crumb topping?
You will need 3/4 cup all-purpose flour, 1/3 cup brown sugar, 1/2 teaspoon cinnamon, and 5 tablespoons cold salted butter.
How do I mix the crumb topping?
Combine the dry ingredients and mix in the cold butter using your fingers or a pastry blender until crumbly.
How much rhubarb is required?
The recipe calls for 2 cups of fresh rhubarb.
How should the rhubarb be prepared?
Cut the rhubarb into 1/4-inch pieces and mix it with 1/2 cup of sugar.
Why should the rhubarb sit with sugar?
Letting it sit for a few minutes helps draw out the moisture from the fruit.
What dry ingredients are used in the muffin batter?
The batter uses 1 1/4 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
How much butter is used in the batter?
Use 1/2 cup of softened salted butter.
How long should I cream the butter and sugar?
Beat them on medium speed for about 2 minutes until the mixture is light and fluffy.
How many eggs are needed?
The recipe requires 2 large eggs.
When is the vanilla extract added?
Add 1/2 teaspoon of vanilla extract after beating the eggs into the butter mixture.
How is the milk and flour added to the batter?
Gradually add half of the flour mixture, then half of the milk, and repeat until just combined.
How do I incorporate the rhubarb into the batter?
Gently fold the rhubarb and sugar mixture into the batter.
How much should I fill each muffin cup?
Fill each prepared muffin cup about two-thirds full with batter.
When do I add the crumb topping?
Sprinkle the crumb topping evenly over the batter in each cup before baking.
How long do the muffins bake?
Bake them for 20 minutes in the preheated oven.
How do I check if the muffins are done?
Insert a cake tester into the center; if it comes out clean, the muffins are finished.
Should I cool the muffins in the pan?
Yes, let them cool for a few minutes in the pan before moving them to a wire rack.
Can these muffins be eaten warm?
Yes, they are delicious enjoyed either warm or at room temperature.
Is there an optional garnish?
You can optionally dust the muffins with 1/4 cup of powdered sugar.
What type of brown sugar is used?
Use firmly packed brown sugar for the crumb topping.
What is the fat source for the crumb topping?
The crumb topping uses 5 tablespoons of cold salted butter.
What size should the rhubarb pieces be?
The rhubarb should be cut into 1/4-inch pieces.
What is the total amount of all-purpose flour needed?
You will need 2 cups total: 3/4 cup for the topping and 1 1/4 cups for the batter.
What type of milk is used?
The recipe calls for 1/2 cup of milk.
Are these muffins suitable for breakfast?
Yes, they are ideal for breakfast, snacks, or dessert.
What gives the muffins their unique zing?
The fresh rhubarb provides a unique tart zing that balances the sweet batter.