Rhubarb Crisp Muffins
Submitted by sassyred888
Tender buttermilk muffins bursting with tart rhubarb and topped with cinnamon-brown sugar crumble. A spring breakfast treat that makes the most of garden-fresh stalks.
YIELD
12 servingsPREP
30 minCOOK
30 minREADY
60 minRhubarb season means one thing in my kitchen: baking!
These muffins pack three cups of diced rhubarb into a tender buttermilk batter, creating pockets of tangy fruit in every bite.
The cinnamon-brown sugar crumble on top adds crunch and sweetness to balance that signature rhubarb pucker.
A hint of almond extract makes these extra special.
Baker’s Tips
- Dice rhubarb finely so it distributes evenly and cooks through
- Don’t overmix the batter; lumps are fine and keep muffins tender
- Fill muffin cups generously for bakery-style domed tops
- Fresh or frozen rhubarb both work; thaw and drain frozen stalks first
Ingredients
Directions
To make topping combine brown sugar, butter and cinnamon until crumbly, set aside.
To make muffins, cream together brown sugar, butter, egg, vanilla and almond extract until light and fluffy.
In separate bowl, stir together flour, baking powder and baking soda.
Add to sugar mixture alternately with buttermilk, stirring just until dry ingredients are moistened.
Do not overmix.
Batter should be lumpy and tends to be thick.
Fold in Rhubarb.
Divide among 12 large muffin cups (paper-lined), filling until full.
Sprinkle each generously with topping mixture.
Bake in a 375℉ (190℃) oven for 25 to 30 minutes or until a toothpick inserted in the centre comes out clean.
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