There’s so much to love about Rhubarb Muffins! They’re incredibly moist and are studded with sweet pieces of rhubarb. Don’t forget about the scrumptious streusel topping either! You’ll want to pick it off and eat it by itself!
Breakfast on the farm is crazy no matter what time of the year it is. During the summer it’s a hit-and-miss meal. It seems like we are all on different shifts and nobody is going to bed at the same time, and that means nobody is waking up at the same time either.
Way too many times a week I’m either delivering breakfast to the boys, or they are popping in one at a time to grab a quick bite to eat. And I mean quick! They stand on the back porch and snarf a muffin down and head back out.
These rhubarb muffins are perfect whether they grab one before they head out the door, eat on as a snack, or ask me to bring it to them. They hit the spot!
What’s the easiest way to scoop muffin batter?
- Of course, there are lots of ways to measure out and scoop muffins. I prefer using a spring-loaded ice cream scoop.
- This ice cream scoop is the perfect size for muffins and cupcakes.
- It’s easier to get the batter out if you spray the inside of the scoop before using it.
What’s the easiest way to chop rhubarb?
Let me be honest for just a minute here! My boys don’t like rhubarb, like at all! My youngest wouldn’t even try these rhubarb muffins until I told him he couldn’t eat another thing until he at least ate one bite. He ate it, he liked it, he didn’t admit it, he still hates rhubarb.
The secret to getting the kids to eat rhubarb is cooking with it before they have a chance to see what it is. They’ll gobble it up and love it! The second trick is chopping it pretty fine. It’s easy!
- Of course, you can use a knife and give it a chop, it’s a lot of work though.
- Chopping it in a food processor is super easy! Add a little at a time. Pulse it until it’s about the size of a green pea. Easy!
How to make perfect muffins?
- Don’t over-mix the batter. This batter should be lumpy!
- These are my favorite nonstick muffin tins because they don’t over-brown the muffins.
- Spray the bottoms of muffin tins with floured baking spray. It makes taking them out of the pan a breeze!
- Rotate pan halfway through cooking time.
- Check to see if muffins are done by sticking a toothpick in the muffin. If it comes out clean it’s cooked through.
- Let muffins cool in the pan for about 5 minutes before removing them to a cooling rack.
Grab the Rhubarb Cinnamon Streusel Muffin Recipe!
Every bite of these muffins is studded with sweet, tangy rhubarb! Double the streusel topping if you love caramelized butter and sugar, and who doesn’t! Be sure to slather them with plenty of soft butter, because butter makes everything even better!
Rhubarb Muffins with Cinnamon Streusel
How to make rhubarb muffins:
- 1 egg
- 1 cup milk
- ⅓ cup vegetable oil
- ½ teaspoon almond extract
- 1 cup sugar
- 2 cup flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoon cinnamon
- 1 cup rhubarb diced
To make streusel topping:
- ⅓ cup brown sugar
- 3 Tablespoon butter
- ⅓ cup flour
- Preheat oven to 350 degrees. Spray muffin tin with floured baking spray or use cupcake liners.
- In a mixing bowl add flour, baking powder, salt, and cinnamon. Mix together.
- In a separate mixing bowl lightly beat egg. Add milk, vegetable oil, and almond extract. Whisk.
- Add sugar. Stir.
- Add flour mixture and stir just until combined. Be careful not to overmix. Batter will be lumpy.
- Fold in chopped rhubarb.
- Divide batter between 12 muffin tins.
- To make the streusel topping mix butter, brown sugar, and flour topping. Divide toppings over the muffins.
- Bake for 15-20 minutes rotating pan halfway through baking.
- Cool for 5 minutes in muffin tin. Remove to a wire rack to finish cooling.
- Fresh - Wash and dice.
- Frozen rhubarb - Thaw and drain frozen rhubarb before using.