Rhubarb Muffins with Crumb Topping

Rhubarb Muffins with Crumb Topping are one of the most delicious ways to enjoy this unique spring and early summer vegetable. While rhubarb often appears in grocery stores and farmers' markets, many people aren't quite sure how to use it. Only the vibrant stalks are edible, and their pleasantly tart flavor makes them perfect for a variety of baked goods and desserts. From pies and cakes to compotes and jams, rhubarb adds a bright, refreshing flavor that pairs beautifully with sugar and warm spices.

Beyond its wonderful taste, rhubarb also offers nutritional benefits. It contains anthocyanins, natural plant compounds responsible for its rich red color. These antioxidants have been linked to supporting blood vessel health and healthy blood pressure, and emerging research suggests they may also play a role in cancer prevention. Rhubarb is also a good source of vitamin K1, an essential nutrient that supports normal blood clotting and helps maintain strong, healthy bones.

These tender rhubarb muffins combine the fresh, slightly tart flavor of rhubarb with a sweet, crunchy crumb topping, creating the perfect balance of flavors and textures. Whether enjoyed with your morning coffee, packed into a lunchbox, or served as an afternoon treat, these muffins are a wonderful way to celebrate rhubarb season. Here are some more muffin recipes: Vanilla Chocolate Chip Muffins Mandarin Orange Muffins Veggie Cups
Servings: 6 yield(s)
Prep Time: 5 mins
Cook Time: 35 mins
Total Time: 40 mins
Ingredients
  • 2 cup all-purpose flour
  • 2 tsp baking powder
  • 4 tbsp sugar
  • 1 pinch of salt
  • 1 cup of milk
  • 1/2 cup of neutral vegetable oil
  • 1 tsp vanilla extract
  • 1 large egg
  • 2-3 stalks of rhubarb
    • Crumb Topping
  • 1/2 cup all-purpose flour
  • 3 tbsp sugar
  • 2 tbsp cold butter
Instructions
  1. In one bowl, combine all the dry ingredients. In a separate bowl, whisk together all the wet ingredients. Add the wet ingredients to the dry ingredients and stir gently with a spoon until just combined. A few lumps are perfectly fine.
  2. Wash and dry the rhubarb, then dice it into small pieces. For the crumb topping, rub the butter, sugar, and flour together with your fingertips until a crumbly mixture forms.
  3. I used jumbo muffin pan for this recipe. Fill each muffin cup about two-thirds full with batter. Sprinkle the diced rhubarb generously over the top, then finish with the crumb topping. Bake at 350F (180°C ) for 35-40 minutes, depending on the size of your muffin cups, or until a toothpick inserted in the center comes out clean.