Description
Rhubarb crumb muffins are a delicious, tangy-sweet treat perfect for breakfast or dessert. The crumb topping adds a delightful crunch.
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup vegetable oil
- 1 egg
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 1/2 cups chopped rhubarb
- 1/4 cup brown sugar (for crumb topping)
- 2 tbsp flour (for crumb topping)
- 1 tbsp butter, melted (for crumb topping)
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, mix flour, sugar, baking soda, and salt.
- In another bowl, whisk oil, egg, milk, and vanilla.
- Combine wet and dry ingredients, then fold in chopped rhubarb.
- In a small bowl, mix brown sugar, flour, and melted butter for the crumb topping.
- Spoon batter into muffin cups, then sprinkle with crumb topping.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Cool for 5 minutes before serving.
Notes
- Use fresh rhubarb for best results.
- Adjust sugar if rhubarb is very tart.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast/Dessert
- Method: Baking
- Cuisine: American