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I think my love for rhubarb comes largely from a nostalgic connection. Growing up, I was always so excited when mom started baking with rhubarb because intrinsically I knew that spring had finally arrived.
Rhubarb is really an odd plant. Very tart and full of water, we usually use it in sweet baked goods. While I’m always testing and trying savory applications, this is my favorite rhubarb muffin. A wonderful friend gave me a variation of this recipe and after playing with it slightly I fell in love. Muffins are simply delicious and whether for breakfast or dessert, this is a springtime treat you’ll love!
Don’t worry: these make about 15 muffins so you can freeze the extras! Enjoy!
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Watch how to make these rhubarb muffins
Rhubarb Muffins
This isn't a typical muffin flavor, but it should be! Rhubarb muffins are super moist, which comes in part from the liquid in the rhubarb. Topped with a cinnamon and walnut crumble, this recipe is sure to feel like the epitome of spring!
Ingredients
For the batter
- 1 egg
- 1 ¼ cups brown sugar
- 1 cup buttermilk
- ½ cup browned butter slightly cooled
- 1 tsp vanilla extract
- 2 ½ cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 2 cups diced rhubarb
- ¼ cup chopped candied ginger
For the crumble topping
- ⅓ cup brown sugar
- ¼ cup flour
- 1 tsp cinnamon
- 4 tbsp cold butter cut into small pieces
- ¼ cup chopped walnuts
Instructions
- Preheat oven to 350°F.
- Beat the egg and sugar until combined. Mix in buttermilk, cooled browned butter, and vanilla. Add flour, baking soda, baking powder, and salt. Mix until no streaks remain. Fold in rhubarb and ginger.1 egg, 1 ¼ cups brown sugar, 1 cup buttermilk, ½ cup browned butter, 1 tsp vanilla extract, 2 ½ cups flour, 1 tsp baking soda, 1 tsp baking powder, ½ tsp salt, 2 cups diced rhubarb, ¼ cup chopped candied ginger
- Fill greased muffin cups with approximately ¼ cup batter.
- Prepare topping by mixing brown sugar, flour, cinnamon, and butter. Mix until the texture of wet sand. Add walnuts.⅓ cup brown sugar, ¼ cup flour, 1 tsp cinnamon, 4 tbsp cold butter, ¼ cup chopped walnuts
- Top each muffin with crumble, about 1-2 tablespoons.
- Place in oven and bake until the muffins dome and a wooden skewer comes out clean when pierced in the middle, about 16-22 minutes.
- Remove from oven and cool in the pan for five minutes. Then remove and cool on a rack.
Nutrition
Serving: 1muffinCalories: 304kcalCarbohydrates: 46.8gProtein: 4.1gFat: 11.6gSaturated Fat: 6.3gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3.1gTrans Fat: 0gCholesterol: 38.6mgSodium: 193mgPotassium: 211mgFiber: 1.3gSugar: 26gVitamin A: 91.5IUVitamin C: 1.3mgCalcium: 93.7mgIron: 1.6mg
I just found your site when I was looking for a brown butter oatmeal cookies. I will be making your butterscotch cookies this evening and will post back once done! Quick question – I noticed that you use brown butter for both the cookies and your rhubarb muffins – do you use unsalted or salted butter? Thank you! And I look forward to receiving more of your posts in the future.
I am very jealous of all your rhubarb – I moved from NY to NC 20 years ago and rhubarb does not like NC, unfortunately!!! And I LOVE rhubarb in any form!! Even just stewed with sugar over vanilla ice cream – my kids loved it this way best!