Rhubarb Coffee Cake Muffins are a delightful fusion of tart rhubarb and sweet, cinnamon-infused crumb topping. These moist, tender muffins are perfect for breakfast, brunch, or an afternoon treat, offering a harmonious balance of flavors and textures that will please any palate.
Why You’ll Love This Recipe
Seasonal Delight: Utilizes fresh rhubarb, making it an excellent choice during rhubarb season.
Perfect Texture: The combination of sour cream and butter ensures a moist and tender crumb.
Flavorful Topping: A cinnamon-spiced crumb topping adds a delightful crunch and sweetness.
Versatile Treat: Suitable for various occasions, from casual breakfasts to elegant brunches.
Make-Ahead Friendly: These muffins can be prepared in advance and stored for convenience.
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Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
1 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream
1 ½ cups chopped fresh rhubarb
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Crumb Topping:
⅓ cup brown sugar
2 tablespoons all-purpose flour
½ teaspoon cinnamon
2 tablespoons cold unsalted butter, cubed
Directions
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and sour cream until well combined.
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing.
Gently fold in the chopped rhubarb.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
For the crumb topping, combine brown sugar, flour, and cinnamon in a small bowl. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Sprinkle the crumb topping evenly over each muffin.
Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
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Servings and Timing
Yield: 12 muffins
Preparation Time: 15 minutes
Baking Time: 20–25 minutes
Total Time: 35–40 minutes
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Variations
Fruit Additions: Incorporate diced strawberries or apples for a different flavor profile.
Nutty Crunch: Add chopped walnuts or pecans to the batter or topping for added texture.
Spice It Up: Introduce a pinch of nutmeg or cardamom to the batter for a warm spice note.
Glaze Finish: Drizzle a simple vanilla glaze over the cooled muffins for added sweetness.
Storage/Reheating
Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days.
Refrigeration: For longer storage, refrigerate for up to 5 days.
Freezing: Wrap muffins individually in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months.
Reheating: Thaw frozen muffins at room temperature or warm in the microwave for 20–30 seconds before serving.
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FAQs
What is rhubarb, and how does it taste?
Rhubarb is a vegetable known for its tart flavor, often used in desserts. When cooked with sugar, it softens and develops a pleasant tangy-sweet taste.
Can I use frozen rhubarb instead of fresh?
Yes, frozen rhubarb can be used. Thaw and drain it well before incorporating it into the batter to prevent excess moisture.
Do I need to peel rhubarb before using it?
Peeling rhubarb is not necessary. Simply trim the ends and remove any tough or stringy parts if needed.
Can I substitute sour cream with another ingredient?
Yes, plain Greek yogurt or buttermilk can be used as a substitute for sour cream in this recipe.
How do I prevent the crumb topping from sinking into the batter?
Ensure the crumb topping is coarse and the butter is cold when mixed. Gently sprinkle it over the batter without pressing it down.
Why did my muffins turn out dense?
Overmixing the batter can lead to dense muffins. Mix just until the ingredients are combined to maintain a light texture.
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Can I make these muffins gluten-free?
Yes, use a gluten-free all-purpose flour blend as a 1:1 substitute for regular flour.
How can I make the muffins more moist?
Ensure accurate measurement of ingredients and avoid overbaking. Incorporating sour cream or yogurt helps retain moisture.
Is it possible to make mini muffins with this recipe?
Yes, adjust the baking time to 10–12 minutes for mini muffins, checking for doneness with a toothpick.
Can I add a glaze to these muffins?
Absolutely. A simple glaze made from powdered sugar and milk can be drizzled over the cooled muffins for added sweetness.
Conclusion
Rhubarb Coffee Cake Muffins offer a delightful combination of tart rhubarb and sweet, cinnamon-infused crumb topping, making them a perfect treat for any time of day. Their moist texture and balanced flavors are sure to impress, whether served at a casual breakfast or a special brunch gathering. Enjoy the seasonal goodness of rhubarb in this easy-to-make, crowd-pleasing recipe.
[tasty-recipe id=”18606″]