Description
Deliciously soft and fluffy muffins bursting with tart rhubarb, topped with a sweet crunchy crumble, perfect for breakfast or dessert.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 large egg
- 1/2 cup sour cream
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1 1/4 cups diced fresh rhubarb
- 1/4 cup brown sugar
- 2 tbsp cold butter, cubed
- 1/4 cup all-purpose flour (for crumble)
- 1/2 tsp ground cinnamon (for crumble)
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, granulated sugar, baking soda, baking powder, cinnamon, and salt.
- In another bowl, beat the egg, then add the sour cream, vegetable oil, and vanilla extract. Mix everything well until smooth.
- Add the wet ingredients to the dry ingredients and stir gently until just combined. Be careful not to overmix.
- Gently fold in the diced rhubarb.
- Spoon the batter evenly into the muffin liners, filling each about 3/4 full.
- For the crumble, combine brown sugar, flour, butter, and cinnamon in a small bowl. Use your fingers or a fork to mix until crumbly.
- Sprinkle the crumble mixture generously over each muffin.
- Bake for 20–24 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the tin for 5 minutes before transferring to a wire rack.
Notes
Serve warm or at room temperature. Store in an airtight container for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: rhubarb muffins, baking, desserts, family recipes, nostalgic recipes