These tasty little rhubarb muffins not only are a great way to use my bumper crop of rhubarb (hello, 15 rhubarb plants) but they are also really, really delicious. I wouldn’t say rhubarb muffins are something I crave madly, but man alive, I had trouble not diving into the muffins to retrieve another for a midday snack (midmorning and midnight, too, if you want to know the full truth).
The streusel is kind of a little afterthought – a tiny bit of sugary crunch on top of a brown sugar muffin dotted with tart rhubarb pieces – and while certainly not overwhelming, it is still completely necessary in my humble opinion.
The beauty of these simple rhubarb muffins is that they stay soft and moist for days. I made a full batch and on day three as we finished up the last of them, they were just as wonderful as day one, maybe even more so. I’m telling you, I just couldn’t get enough of the subtly sweet muffin and juicy rhubarb combo. I wasn’t even planning on posting about these (they were made simply in an attempt to use up 1-2% of the tons of rhubarb sitting in my wagon) but they were too good not to share.
Between these muffins that have been made three or four times, this rhubarb cake that’s on the docket, freezing several bags for this favorite of all pies, and chopping up that wagonful above for a little test run of 28 pints of rhubarb/orange jam, I have to say that rhubarb and I kind of need a break from each other. No offense or anything. While I have a moment without rhubarb, you should definitely get your hands on some and make these muffins.
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups small diced rhubarb
- 1 1/4 cups lightly packed brown sugar
- 1/2 cup coconut oil, melted, or vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 tablespoon coconut oil, softened
- 1/4 cup all-purpose flour
- 1/4 cup lightly packed brown sugar
- 1/4 teaspoon cinnamon
- Preheat the oven to 350 degrees F and line two 12-cup muffin tins with liners or grease the cups with cooking spray.
- In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Toss in the chopped rhubarb and stir to coat.
- In a medium bowl or large liquid measuring cup, whisk together the brown sugar, oil, egg, vanilla and buttermilk until smooth.
- Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir just until combined. Don't overmix!
- Divide the batter evenly among the muffin cups.
- In a small bowl, stir together the streusel ingredients with a fork until crumbly and combined. Sprinkle a little bit (about a teaspoon or so) of the streusel on top of each muffin.
- Bake for 16-20 minutes until the tops of the muffins spring back to the touch and/or a toothpick inserted in the center comes out clean. Don't overbake or the muffins may be dry.
- Let the muffins cool for five or so minutes before removing them from the pan to cool completely on a wire rack. These muffins keep great covered at room temperature for several days.
Recipe Source: adapted from allrecipes (used coconut oil instead of vegetable, changed the streusel to omit nuts, use coconut oil, flour, less sugar, brown sugar in place of white and less cinnamon)