Buttermilk Rhubarb Crumble Muffins

"One of our favorite ways to use rhubarb is in these muffins. The cinnamon-sugar crumble topping makes them especially yummy!"
 
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Ready In:
40mins
Ingredients:
14
Yields:
2-3 dozen
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ingredients

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directions

  • Beat together brown sugar, oil, eggs and buttermilk. Add rhubarb.
  • In a separate bowl mix flour, baking soda, baking powder and salt. Add to rhubarb mixture mixing until just moistened.
  • Spoon batter into greased muffin pans or muffin cups about half full. Sprinkle with crumble and lightly press into batter.
  • Bake at 400° for 20-25 minutes or until toothpick inserted comes out clean.
  • Crumble: Mix together crumble ingredients until well combined.

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Reviews

  1. I downloaded this recipe years ago, but only got round to making them today. They are delicious - with a couple of changes. I'm vegan so just left out the egg, but I still found the mixture very wet. Next time I'll reduce one of the other liquids and/or leave out the applesauce (not something we use in the UK anyway). Also I find measuring everything in cups extremely irritating - especially solids such as rhubarb (how do you measure out 1 1/2 cups of rhubarb?!) so as I was measuring everything out I weighed it and wrote it out on the recipe for next time, and used 1/2lb of rhubarb (which worked out well). Also the topping is not a 'crumble' - it's just cinnamon sugar. I probably won't use it next time, or maybe I'll add some oats to it.
     
  2. I think I overdid the crumble, but otherwise these were a welcome change. Would add extra rhubarb next time (^o^) THanks!!
     
  3. These were great! An easy way to use up some rhubarb that the whole family enjoyed. This made 24 standard-size muffins. I will make these again! Thanks for posting.
     
  4. Holy moly, could there be a more perfect muffin recipe? The crumble sort of melted to make a sugary crust on top which wasn't quite what I expected, but it was delicious. The texture of the muffins themselves was unbelievable -- fluffy and moist. The rhubarb added a perfect dash of tartness, and the mix wasn't overly sweet. I didn't even get a chance to take pictures of them because my family devoured them so quickly! Thanks so much for sharing.
     
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RECIPE SUBMITTED BY

I am the wife of my wonderful husband John and the mother of 3 boys, Zander 5yrs, Asher 2 1/2yrs, and Tiernan 10 months. We live in and love Alaska. I love to hike and camp and go running in the mountains. I work part time as a hairstylist in a little salon in my home. I also enjoy scrap-booking, photography, and reading a really good book(my latest was Twilight by Stephenie Meyer). And I love to cook, especially bake! How I rate recipes: 5 Stars - This recipe is perfect. I would recommend it to others and would definitely make again. 4 Stars - This recipe was good but I would change something in it next time. 3 Stars - This is a recipe I would not make again, but it was ok. 2 Stars - I would not make this recipe again and we didn't like it at all. 1 Star - This recipe did not work out or the taste was unappealing and I wouldn't make it again.
 
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