How To Make Rhubarb Crumble Muffins
These delicious muffins are filled with tangy rhubarb and topped with a sweet crumble. Perfect for breakfast or a snack!
Serves:
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup unsalted butter, melted
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 cup diced rhubarb
- crumble topping:
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 2 tbsp unsalted butter, cold and cut into small pieces
Instructions
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Preheat oven to 375°F (190°C) and line a muffin tin with liners.
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In a large bowl, whisk together flour, sugar, baking powder, and salt.
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In a separate bowl, mix together melted butter, milk, and vanilla extract.
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Pour wet ingredients into dry ingredients and stir until just combined.
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Gently fold in diced rhubarb.
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In a small bowl, combine flour, sugar, and cold butter for the crumble topping. Use your fingers to rub the butter into the flour mixture until it resembles coarse crumbs.
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Spoon the muffin batter into the prepared tin, filling each liner about 3/4 full.
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Sprinkle the crumble topping evenly over the muffins.
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Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
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Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
- Calories : 329kcal
- Total Fat : 12g
- Saturated Fat : 7g
- Cholesterol : 29mg
- Sodium : 327mg
- Total Carbohydrates : 52g
- Dietary Fiber : 2g
- Sugar : 27g
- Protein : 4g
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