Ingredients for Rhubarb Crumb Muffins
- All Purpose Flour
- Dark Brown Sugar
- 1 teaspoon ground cinnamon
- Salted Butter
- Fresh Rhubarb
- Powdered Sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar + 1/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
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How to Make Rhubarb Crumb Muffins
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups.
- Make the crumble topping: In a medium bowl, combine 1/2 cup all-purpose flour, 1/4 cup packed light brown sugar, and 1 teaspoon ground cinnamon.
- Cut in 1/4 cup (1/2 stick) cold unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Set aside.
- Make the muffin batter: In a large bowl, toss 2 cups chopped rhubarb with 1/2 cup granulated sugar. Set aside.
- In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- In a large bowl, cream together 1/2 cup (1 stick) unsalted butter and 3/4 cup granulated sugar until light and fluffy (about 2 minutes).
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the rhubarb and sugar mixture.
- Fill each muffin cup about 2/3 full.
- Sprinkle the crumble topping evenly over the muffins.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
68g
Fat
42g
Carbs
11g
