Crunchy Rhubarb Muffins

Start your morning with these irresistibly **Crunchy Rhubarb Muffins**, a delightful blend of tart rhubarb, warm cinnamon, and a satisfyingly crisp turbinado sugar topping. Perfectly golden and moist, these muffins combine the tangy brightness of rhubarb with the nutty texture of rolled oats and optional chopped nuts, offering a balanced sweetness from a mix of granulated and brown sugars. Easy to make in just 35 minutes, this recipe is ideal for breakfast, brunch, or an indulgent snack. Whether enjoyed fresh out of the oven or stored for later, these muffins are a crowd-pleaser that's as wholesome as it is delicious. Keywords: rhubarb muffins recipe, crunchy muffins, easy breakfast muffins, sweet and tangy baking ideas.

Nutriscore Rating: 52/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoons baking soda
• 0.5 teaspoons salt
• 1 teaspoons ground cinnamon
• 0.75 cups granulated sugar
• 0.25 cups brown sugar
• 0.5 cups unsalted butter, melted
• 0.5 cups buttermilk
• 1 teaspoons vanilla extract
• 2 large eggs
• 1.5 cups rhubarb, diced
• 0.5 cups rolled oats
• 0.5 cups chopped nuts (optional, such as pecans or walnuts)
• 2 tablespoons turbinado sugar (for topping)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.

Step 2

In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Whisk together to ensure even distribution of the dry ingredients.

Step 3

In a separate bowl, whisk together the granulated sugar, brown sugar, melted butter, buttermilk, vanilla extract, and eggs until smooth and well combined.

Step 4

Gradually add the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.

Step 5

Gently fold in the diced rhubarb, rolled oats, and chopped nuts (if using), ensuring they are evenly distributed throughout the batter.

Step 6

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

Step 7

Sprinkle the tops of the muffins with a generous pinch of turbinado sugar for a crunchy finish.

Step 8

Bake in the preheated oven for 18–22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Step 9

Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 10

Serve the muffins warm or at room temperature. They can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.

Nutrition Facts

Serving size	(1136.9g)

Amount per serving	% Daily Value*
Calories	3345.8

Total Fat 152.7g	0%
Saturated Fat 70.2g	0%
Polyunsaturated Fat 0.2g
Cholesterol 643.8mg	0%
Sodium 3008.4mg	0%
Total Carbohydrate 453.9g	0%
Dietary Fiber 20.3g	0%
Total Sugars 222.0g
Protein 55.7g	0%

Vitamin D 143.4IU	0%
Calcium 568.0mg	0%
Iron 17.5mg	0%
Potassium 1731.7mg	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: 40.3%

Protein: 6.5%

Carbs: 53.2%