Can I use frozen rhubarb for Buttermilk Rhubarb Muffins with Sugar Crumble?

Yes, frozen rhubarb works well in Buttermilk Rhubarb Muffins with Sugar Crumble. Just make sure to thaw and drain it thoroughly to remove excess moisture, which can affect the texture of the muffins.

How do I store Buttermilk Rhubarb Muffins with Sugar Crumble?

Store Buttermilk Rhubarb Muffins with Sugar Crumble in an airtight container at room temperature for up to two days. For longer storage, refrigerate them for up to five days or freeze for up to three months.

Can I make Buttermilk Rhubarb Muffins with Sugar Crumble without buttermilk?

Absolutely. If you don’t have buttermilk, you can make a simple substitute by mixing milk with lemon juice or vinegar. This alternative still provides the tangy flavor and tender texture needed for Buttermilk Rhubarb Muffins with Sugar Crumble.

Why are my Buttermilk Rhubarb Muffins with Sugar Crumble dense?

Dense muffins are usually caused by overmixing the batter. When making Buttermilk Rhubarb Muffins with Sugar Crumble, stir just until the ingredients are combined. A slightly lumpy batter will yield lighter, fluffier muffins.

Buttermilk Rhubarb Muffins with Sugar Crumble – Easy Recipe

Name: Buttermilk Rhubarb Muffins with Sugar Crumble
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 1/2 cups brown sugar; 1 teaspoon salt; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1 large egg, lightly beaten; 1 cup buttermilk; 2/3 cup vegetable oil; 1 teaspoon vanilla extract; 2 cups finely chopped fresh rhubarb; 1/2 cup white sugar (for crumble); 2 tablespoons melted butter (for crumble); 2 teaspoons ground cinnamon (for crumble)

Description

Buttermilk Rhubarb Muffins with Sugar Crumble are moist, tender muffins bursting with tart rhubarb and topped with a crunchy cinnamon sugar crumble, perfect for breakfast or snacking.

Ingredients

Scale

2 1/2 cups all-purpose flour
1 1/2 cups brown sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 large egg, lightly beaten
1 cup buttermilk
2/3 cup vegetable oil
1 teaspoon vanilla extract
2 cups finely chopped fresh rhubarb
1/2 cup white sugar (for crumble)
2 tablespoons melted butter (for crumble)
2 teaspoons ground cinnamon (for crumble)

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Instructions

Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
In a small bowl, mix white sugar, melted butter, and cinnamon to create the crumble topping. Set aside.
In a large bowl, combine flour, brown sugar, salt, baking soda, and cinnamon.
In another bowl, whisk together egg, buttermilk, vegetable oil, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir gently until just combined.
Fold in the chopped rhubarb, keeping the batter slightly lumpy.
Fill muffin cups halfway to three-quarters full with batter.
Sprinkle the crumble topping evenly over each muffin.
Bake for 18 minutes or until a toothpick inserted into the center comes out clean.
Remove from oven and transfer muffins to a cooling rack before serving.

Notes

Do not overmix the batter to keep muffins light and fluffy.
If using frozen rhubarb, thaw and drain well before adding.
You can substitute buttermilk with 1 cup milk mixed with 1 tablespoon lemon juice or vinegar.
Store muffins in an airtight container for up to 2 days or freeze for longer storage.

Prep Time: 15 minutes
Cook Time: 18 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 383 kcal
Sugar: 36 g
Sodium: 350 mg
Fat: 15 g
Saturated Fat: 2 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 57 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 20 mg