Description
These Rhubarb Coffee Cake Muffins are tender, buttery, and perfectly spiced with cinnamon. Packed with fresh rhubarb and topped with a sweet, crumbly streusel, they’re a delightful springtime treat perfect for breakfast, brunch, or a cozy snack.
Ingredients
For the Muffins:
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1 3/4 cups all-purpose flour
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1 tsp baking powder
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1/2 tsp baking soda
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1/4 tsp salt
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1/2 tsp ground cinnamon
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1/2 cup unsalted butter, softened
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3/4 cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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1/2 cup sour cream
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1 1/2 cups chopped fresh rhubarb
For the Crumb Topping:
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1/3 cup brown sugar
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2 tbsp all-purpose flour
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1/2 tsp cinnamon
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2 tbsp cold unsalted butter, cubed
Instructions
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Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or lightly grease.
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In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
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In a large bowl, cream butter and sugar until light and fluffy.
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Beat in eggs one at a time, then mix in vanilla and sour cream.
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Gradually add the dry ingredients, mixing just until combined. Fold in the chopped rhubarb.
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Divide batter evenly among muffin cups.
Make the Crumb Topping:
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In a small bowl, mix brown sugar, flour, and cinnamon. Cut in butter with a fork until crumbly.
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Sprinkle topping over muffin batter.
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Bake for 22–25 minutes, or until a toothpick inserted comes out clean.
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Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
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Use fresh or frozen rhubarb (no need to thaw if frozen).
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Add chopped nuts to the topping for extra crunch.
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Store muffins in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American