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Rhubarb Muffins Recipe

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Discover the best rhubarb muffins recipe with a delightful streusel topping. These moist muffins are made with fresh rhubarb, all-purpose flour, and Greek yogurt for a perfect balance of tartness and sweetness. Ideal for breakfast or a snack, they are quick to prepare and bake.

Ingredients

Scale
  • 2 cups rhubarb, chopped
  • 1 ¾ cups all-purpose flour
  • ⅔ cup granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 egg, beaten
  • ½ cup milk
  • ½ cup vanilla Greek yogurt
  • ¼ cup butter, melted, or vegetable oil
  • 2 teaspoons vanilla extract

Optional Streusel Topping Ingredients:

  • 3 tablespoons flour
  • 3 tablespoons brown sugar
  • 1 ½ tablespoons softened butter
  • ¼ teaspoon cinnamon
  • 2 tablespoons pecans, walnuts, or chopped almonds (optional)

Instructions

  • Preheat your oven to 375°F (190°C) and grease or line a muffin tin.
  • In a large bowl, mix the flour, granulated sugar, baking powder, and salt.
  • In another bowl, combine the beaten egg, milk, Greek yogurt, melted butter (or vegetable oil), and vanilla extract.
  • Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
  • Fold in the chopped rhubarb.
  • For the streusel topping, mix the flour, brown sugar, softened butter, cinnamon, and nuts until crumbly.
  • Fill each muffin cup about two-thirds full with the batter and sprinkle with streusel topping if desired.
  • Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  • Let cool for a few minutes in the tin before transferring to a wire rack to cool completely.

Notes

  • These muffins can be stored in an airtight container at room temperature for up to three days or frozen for up to three months.
  • You can substitute the rhubarb with other fruits like strawberries or blueberries if desired.

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