Buttermilk Rhubarb Crumble Muffins

Delight your taste buds with these irresistibly moist and tender Buttermilk Rhubarb Crumble Muffins—an ideal blend of tangy-sweet rhubarb and buttery, cinnamon-infused streusel topping. Perfect for breakfast, brunch, or an afternoon treat, these muffins feature a rich buttermilk batter that keeps them soft and fluffy, while diced fresh rhubarb adds a delightful pop of tartness in every bite. The golden crumble topping, made with brown sugar and a touch of cinnamon, creates a crisp, sugary contrast that will have you reaching for seconds. Easy to make in just 40 minutes and perfect for any time of year, these homemade muffins are a true celebration of seasonal flavors. Serve them warm for an extra cozy treat!

Nutriscore Rating: 46/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 12

Ingredients

• 2 cups All-purpose flour
• 0.75 cup Granulated sugar
• 2 teaspoons Baking powder
• 0.5 teaspoon Baking soda
• 0.5 teaspoon Salt
• 0.5 cup Unsalted butter, melted
• 1 cup Buttermilk
• 1 unit Large egg
• 1 teaspoon Vanilla extract
• 1.5 cups Fresh rhubarb, diced
• 0.33 cup Brown sugar (for crumble topping)
• 0.5 cup All-purpose flour (for crumble topping)
• 4 tablespoons Unsalted butter, cold and cubed (for crumble topping)
• 0.5 teaspoon Ground cinnamon (for crumble topping)

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the tin lightly.

Step 2

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.

Step 3

In a separate medium bowl, whisk together the melted butter, buttermilk, egg, and vanilla extract until well combined.

Step 4

Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined; do not overmix. The batter will be thick.

Step 5

Fold in the diced rhubarb gently until evenly distributed.

Step 6

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

Step 7

To make the crumble, combine the brown sugar, all-purpose flour, ground cinnamon, and cold, cubed butter in a small bowl. Use your fingers or a pastry cutter to mix until crumbly and pea-sized pieces form.

Step 8

Sprinkle the crumble topping generously over each muffin, pressing lightly to ensure it sticks.

Step 9

Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Step 10

Allow the muffins to cool in the tin for 5-7 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Nutrition Facts

Serving size	(1219.7g)

Amount per serving	% Daily Value*
Calories	3522.6

Total Fat 158.9g	0%
Saturated Fat 97.2g	0%
Polyunsaturated Fat 0.5g
Cholesterol 592.9mg	0%
Sodium 3082.8mg	0%
Total Carbohydrate 484.7g	0%
Dietary Fiber 12.5g	0%
Total Sugars 241.5g
Protein 48.7g	0%

Vitamin D 204.4IU	0%
Calcium 638.3mg	0%
Iron 16.1mg	0%
Potassium 1454.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.1%

Protein: 5.5%

Carbs: 54.4%