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Best Rhubarb Muffins with Crumb Topping Recipe

Best Rhubarb Muffins with Crumb Topping

Tender sour-cream rhubarb muffins are finished with a buttery brown sugar cinnamon crumb topping. This recipe makes 12 standard muffins and is ready in about 40–45 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Muffins
  • 2 1/2 cups All-purpose flour
  • 1 1/4 cups Granulated sugar
  • 1 teaspoon Baking soda
  • 1 teaspoon Salt
  • 1 cup Sour cream
  • 1/2 cup Vegetable oil
  • 1 Large egg
  • 1 teaspoon Vanilla extract
  • 2 cups Fresh rhubarb, finely diced into approximately 1/4-inch pieces
Crumb Topping
  • 1/3 cup Packed light brown sugar
  • 1 tablespoon All-purpose flour
  • 1 tablespoon Unsalted butter, softened or melted
  • 1 teaspoon Ground cinnamon

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease each cup thoroughly.
  2. Whisk the flour, granulated sugar, baking soda, and salt together in a large bowl until evenly distributed.
  3. In a separate bowl, whisk the sour cream, vegetable oil, egg, and vanilla extract until smooth and well blended.
  4. Add the wet mixture to the dry ingredients and stir only until combined. The batter will be thick, and a few small lumps are perfectly acceptable.
  5. Fold in the finely diced rhubarb with a light hand, stopping as soon as the pieces are distributed.
  6. Combine the brown sugar, flour, cinnamon, and butter for the topping until coarse crumbs form.
  7. Divide the batter among the muffin cups, filling each about three-quarters full. Sprinkle the crumb mixture evenly over the tops.
  8. Bake for 20–25 minutes, until the tops are lightly browned and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool the muffins in the pan for about 5 minutes, then transfer them to a wire rack to finish cooling.

Notes

Do not overmix after adding the flour. For a more defined topping, chill the crumb mixture briefly before sprinkling it over the batter. If using frozen rhubarb, thaw and drain it first. Remove rhubarb leaves because they should not be eaten.