I love a crumble muffin and these Rhubarb Crumble Muffins might have just made it to the top of my list. They are soft, fluffy and with a crunchy top and a hint of cinnamon. Perfect with your morning cup of tea or coffee.
I’d love to hear how you like it, so please rate and/or comment below.
If you make them, please share your creations and tag @tarynstastingtable
Ingredients you'll need:
- All purpose flour
- Light brown sugar
- White sugar
- Salt
- Unsalted butter
- Baking powder
- Ground cinnamon
- Baking soda
- Sour cream
- Eggs
- Vanilla extract
- Fresh rhubarb
Equipment:
- Muffin tins
- Paper liners
- Spatula
- Whisk
- Large bowl
- Two medium bowls
- Fork
Instructions:
Preheat oven to 350°F. Line a 12 cup muffin tin with paper liners.
Streusel Topping:
In a medium bowl, whisk or stir together flour, brown sugar, white sugar, and salt.
Pour butter over the mixture and use a fork to toss the ingredients together until combined. Don’t over-mix or the streusel will become like a paste, simply toss together until mixture is clumpy, no longer dry, and the flour is completely absorbed. Set aside.
Muffins:
In a large mixing bowl, whisk together the flour, brown sugar, white sugar, baking powder, cinnamon, baking soda, and salt until combined.
In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth. Stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together; don't overmix. Fold in the diced rhubarb. The batter will be thick.
Divide the batter among the muffin cups, using the back of a spoon or a small spatula to level the batter. Top with the streusel.
Bake for 20-25 minutes or until a toothpick comes out clean. Cool muffins 10 minutes in the pan and then remove them to a baking rack to finish cooling or serve warm.
If you like this recipe, why not try these?
Rhubarb Crumble Muffins
Ingredients
Streusel Topping:
- 1 ¼ cup all-purpose flour
- ½ cup light brown sugar tightly packed
- ⅓ cup white sugar
- ¼ tsp salt
- 6 tbsp unsalted butter melted and cooled
Muffins:
- 2 cups all-purpose flour
- ¼ cup light brown sugar tightly packed
- ¾ cup white sugar
- 2 ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp baking soda
- ½ tsp salt
- 1 cup sour cream
- ½ cup unsalted butter melted and cooled slightly
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups fresh rhubarb diced
Instructions
- Preheat oven to 350°F. Line a 12 cup muffin tin with paper liners.
Streusel Topping:
- In a medium bowl, whisk or stir together flour, brown sugar, white sugar, and salt.
- Pour butter over the mixture and use a fork to toss the ingredients together until combined. Don’t over-mix or the streusel will become like a paste, simply toss together until mixture is clumpy, no longer dry, and the flour is completely absorbed. Set aside.
Muffins:
- In a large mixing bowl, whisk together the flour, brown sugar, white sugar, baking powder, cinnamon, baking soda, and salt until combined.
- In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth. Stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together; don't overmix. Fold in the diced rhubarb. The batter will be thick.
- Divide the batter among the muffin cups, using the back of a spoon or a small spatula to level the batter. Top with the streusel.
- Bake for 20-25 minutes or until a toothpick comes out clean. Cool muffins 10 minutes in the pan and then remove them to a baking rack to finish cooling or serve warm.
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