Rhubarb Muffins with Crumb Topping
Soft, sweet-tart muffins filled with chopped rhubarb and topped with a buttery cinnamon-pecan crumble. Perfect for spring mornings or afternoon treats.
Servings
Ingredients
For the Crumb Topping:
- 3 tablespoons all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ cup packed brown sugar
- ¼ cup finely chopped pecans
- 3 tablespoons unsalted butter softened
For the Muffins:
- 1 cup chopped fresh rhubarb
- 1¾ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 large egg
- ¾ cup milk
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
Prepare the Crumb Topping:
- In a small bowl, combine the flour, cinnamon, brown sugar, and chopped pecans. Add the softened butter and use a fork or your fingertips to blend until the mixture becomes crumbly. Set aside.
Preheat and Prepare the Muffin Tin:
- Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with non-stick spray or line with paper liners.
Prepare the Rhubarb:
- Place the chopped rhubarb in a small bowl. In a separate large bowl, measure the flour. Remove approximately 1 tablespoon of flour and toss it with the rhubarb to prevent it from sinking in the batter.
Mix the Dry Ingredients:
- To the remaining flour, add the sugar, baking powder, salt, and cinnamon. Whisk until all ingredients are well combined.
Mix the Wet Ingredients:
- In a separate medium bowl, whisk together the egg, milk, vegetable oil, and vanilla extract until smooth.
Combine Wet and Dry Mixtures:
- Gradually stir the wet mixture into the dry ingredients just until moistened. Do not overmix. Gently fold in the prepared rhubarb, including any remaining flour from the bowl.
Fill Muffin Cups and Add Topping:
- Divide the batter evenly among the prepared muffin cups, filling each approximately two-thirds full. Evenly sprinkle the crumb topping over each muffin.
Bake the Muffins:
- Bake for 17 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Allow the muffins to rest in the pan for 3 to 5 minutes before transferring to a wire rack to cool completely.
Notes
To prepare these muffins gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that includes xanthan gum. Ensure your baking powder and vanilla extract are certified gluten-free. Double-check that the pecans are processed in a gluten-free facility if serving individuals with celiac sensitivity.