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Crispy Rhubarb Muffins with Brown Sugar Topping

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These crispy rhubarb muffins feature a crunchy brown sugar topping and tender, tangy rhubarb inside, perfect for spring brunches or a comforting breakfast treat.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 1 cup (240ml) buttermilk (or 1 cup milk + 1 tbsp lemon juice, let sit 5 minutes)
  • ½ cup (115g) unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1½ cups (about 200g) fresh rhubarb, chopped into ½-inch pieces
  • ½ cup (100g) light brown sugar, packed (for topping)
  • 2 tablespoons (28g) unsalted butter, melted (for topping)
  • ¼ teaspoon ground cinnamon (optional, for topping)
  • A pinch of salt (for topping)

Instructions

  1. Preheat your oven to 375°F (190°C) and line your muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, and cinnamon (if using).
  3. In a separate bowl, whisk together buttermilk, melted butter, eggs, and vanilla extract until smooth.
  4. Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined; lumps are okay.
  5. Fold in the chopped rhubarb carefully to distribute evenly without smashing the pieces.
  6. Spoon batter into the prepared muffin tin, filling each cup about ¾ full.
  7. In a small bowl, mix light brown sugar, melted butter, cinnamon, and a pinch of salt for the topping.
  8. Spoon a generous teaspoon of the brown sugar topping over each muffin, spreading lightly to cover.
  9. Bake for 20–25 minutes or until tops are golden and a toothpick inserted in the center comes out clean.
  10. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to keep the topping crisp.

Notes

Use fresh rhubarb for best texture and flavor; if using frozen, thaw and drain well. Avoid overmixing the batter to keep muffins tender. Cool muffins on a wire rack to maintain the crisp brown sugar topping. For dairy-free, substitute butter with coconut oil and buttermilk with plant-based milk plus vinegar. For gluten-free, use a 1:1 gluten-free baking flour blend.

Nutrition

Keywords: rhubarb muffins, crispy topping, brown sugar topping, spring brunch, easy muffins, homemade muffins, breakfast muffins

Find it online: https://twirltaste.com/crispy-rhubarb-muffins-recipe-easy-homemade-brown-sugar-topping/