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Soft and moist rhubarb muffins topped with a crunchy crumble, balancing tangy rhubarb with sweet crumble for a delicious treat suitable for breakfast or snack.

Ingredients

Scale
  • 270 g all-purpose flour
  • 50 g sugar
  • 1 packet baking powder (10 g)
  • 1/4 teaspoon fine salt
  • 170 ml milk
  • 60 g butter
  • 1 large egg
  • 3 teaspoons vanilla extract
  • 180 g rhubarb (chopped into small pieces)
  • 30 g sugar (for rhubarb)
  • 35 g brown sugar (for crumble)
  • 70 g flour (for crumble)
  • 45 g butter (cut into small cubes, for crumble)

Instructions

  1. Preheat the oven to 200°C.
  2. Wash rhubarb stalks, dry, and chop into small pieces.
  3. Put chopped rhubarb in a bowl, sprinkle with 30 g sugar, and let sit at least 1 hour to release juice.
  4. After macerating, drain the rhubarb pieces in a sieve to remove excess liquid and reserve a few chunks for topping.
  5. Make the crumble: cut 45 g cold butter into small cubes, combine with 35 g brown sugar and 70 g flour, and rub with your fingers until coarse crumbs form; set aside.
  6. In a large bowl, whisk together 270 g flour, 10 g baking powder, 1/4 tsp salt, and 50 g sugar.
  7. Melt 170 ml milk with 60 g butter, let cool slightly, beat 1 large egg lightly and add it to the milk-butter mixture along with 3 tsp vanilla.
  8. Pour the wet ingredients into the dry ingredients, add the drained rhubarb pieces (hold back a few), and fold together with 2–3 quick stirs until just combined.
  9. Line a muffin tin and fill each liner about three-quarters full with batter.
  10. Place reserved rhubarb chunks on top of each muffin, pressing lightly into the batter, then evenly sprinkle the crumble topping over each one.
  11. Bake at 200°C for about 15 minutes (12–15 minutes for smaller muffins) until tops are golden and a toothpick comes out with a few moist crumbs.

Notes

Make sure to drain the rhubarb really well after letting it sit to avoid soggy muffins., Cut the rhubarb into even small pieces to spread them nicely throughout each muffin., Stir the batter only 2 or 3 times to keep the muffins fluffy and light; overmixing makes them dense and chewy., Fill muffin cups three-quarters full to allow room for rising without spilling over., Use cold butter and handle quickly for an extra crunchy crumble; adding pearl sugar is optional., If using frozen fruit, toss in frozen and drain extra moisture before folding into batter., Bake times vary with muffin size; smaller muffins take 12–15 minutes, larger need a bit longer., Muffins can be stored at room temperature for 1–2 days or refrigerated for 3–4 days., Freeze cooled muffins wrapped individually for 2–3 months; thaw at room temperature or warm in the oven., Microwaving is a quick warming option, but oven warming restores crumble crunch., Butter in the batter can be replaced with neutral oil; crumble butter should remain cold for texture.

Nutrition

Find it online: https://gingerbaking.com/muffins-a-la-rhubarbe/