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.