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Bakery Style Rhubarb Muffins Recipe

Bakery Style Rhubarb Muffins Recipe With 25-Min Bake

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These bakery style rhubarb muffins are tall, tender, and topped with a cinnamon streusel. They are packed with fresh rhubarb and crunchy walnuts, making them a perfect treat for breakfast or a snack.

  • Total Time: 50 minutes
  • Yield: 24 muffins 1x

Ingredients

Scale
  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups brown sugar
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups diced rhubarb
  • 1/2 cup chopped walnuts
  • 1/3 cup white sugar (streusel)
  • 1 tablespoon melted butter (streusel)
  • 1 teaspoon ground cinnamon (streusel)

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin pans or line them with paper cups.
  2. In a medium bowl, stir together flour, baking soda, baking powder, and salt.
  3. In a separate bowl, beat brown sugar, buttermilk, oil, egg, and vanilla with an electric mixer until smooth.
  4. Pour the dry ingredients into the wet ingredients and mix by hand just until blended.
  5. Stir in the diced rhubarb and chopped walnuts.
  6. Spoon the batter into the prepared muffin cups, filling each almost to the top.
  7. In a small bowl, stir together white sugar, melted butter, and cinnamon to make the streusel topping.
  8. Sprinkle about 1 teaspoon of streusel on top of each muffin.
  9. Bake for about 25 minutes, or until the muffin tops spring back when lightly pressed.
  10. Cool in the pans for 10 minutes, then serve warm or transfer to a wire rack to cool completely.

Notes

  • Do not overmix the batter or your muffins will turn out dense. Mix just until the dry ingredients are incorporated.
  • You can use fresh or frozen rhubarb. If using frozen, thaw and drain it well before adding it to the batter.
  • Walnuts are optional. You can leave them out or swap them for pecans.
  • Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze them for up to 2 months.
  • Fill the muffin cups almost to the top to get that tall bakery-style dome.
  • Author: Emily Frost
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 muffin
  • Calories: 185
  • Sugar: 15g
  • Sodium: 130mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 10mg

Find it online: https://www.frostyrecipes.com/bakery-style-rhubarb-muffins-recipe/