introduction
Crispy Rhubarb Muffins with Brown Butter Streusel are a delightful blend of tart rhubarb and sweet, crunchy topping. These muffins are perfect for breakfast, snack time, or dessert. The combination of flavors and textures in these muffins makes them a real treat for anyone who loves baked goods.
why make this recipe
You should try making these muffins because they bring a unique twist to traditional muffins. The tartness of fresh rhubarb pairs beautifully with the sweetness of the brown butter streusel. Plus, they are easy to make and are sure to impress family and friends. The crispy topping adds an excellent crunch, making each bite satisfying. These muffins are also a great way to use fresh rhubarb when it’s in season.
how to make Crispy Rhubarb Muffins with Brown Butter Streusel
Ingredients
- 2 cups (240 grams) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (150 grams) granulated sugar
- ½ cup (115 grams) unsalted butter, melted and cooled slightly
- 2 large eggs, room temperature
- 1 cup (240 ml) buttermilk (or 1 cup milk + 1 tablespoon lemon juice, let sit 5 minutes)
- 1 teaspoon vanilla extract
- 1 ½ cups (about 150 grams) fresh rhubarb, chopped into ½-inch pieces
- 6 tablespoons (85 grams) unsalted butter (for streusel)
- ½ cup (60 grams) all-purpose flour (for streusel)
- ½ cup (100 grams) brown sugar (light or dark, for streusel)
- ½ teaspoon ground cinnamon (for streusel)
- ½ cup (50 grams) chopped walnuts or pecans, toasted (optional, for streusel)
Directions
- Chop the fresh rhubarb into ½-inch pieces and set it aside on paper towels to absorb moisture.
- Brown 6 tablespoons (85 grams) unsalted butter in a small saucepan over medium heat until golden brown and nutty, about 5–7 minutes. Remove from heat and let cool slightly.
- In a bowl, combine ½ cup (60 grams) flour, ½ cup (100 grams) brown sugar, ½ teaspoon cinnamon, and ½ cup (50 grams) toasted chopped nuts. Pour in the browned butter and mix until crumbly. Set aside.
- Sift together 2 cups (240 grams) all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt in a large bowl.
- In another bowl, whisk ¾ cup (150 grams) sugar with melted butter until smooth. Add eggs one at a time, beating well after each. Stir in buttermilk and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the chopped rhubarb carefully.
- Grease or line a 12-cup muffin tin. Divide the batter evenly among the cups, filling them about ¾ full. Sprinkle brown butter streusel generously on top, pressing it down lightly.
- Bake at 375°F (190°C) for 20–25 minutes until golden brown and a toothpick comes out clean or with a few moist crumbs.
- Let the muffins rest in the tin for 5 minutes, then transfer them to a cooling rack to crisp the streusel and prevent soggy bottoms.
how to serve Crispy Rhubarb Muffins with Brown Butter Streusel
Serve these muffins warm or at room temperature. They are perfect on their own or paired with a pat of butter. Enjoy with a cup of coffee or tea for a lovely afternoon snack.
how to store Crispy Rhubarb Muffins with Brown Butter Streusel
Store the muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them. Place the cooled muffins in a freezer-safe bag, and they can last up to 3 months. To enjoy, simply thaw at room temperature or reheat in the oven.
tips to make Crispy Rhubarb Muffins with Brown Butter Streusel
- Make sure to measure your flour correctly to avoid dry muffins. Spoon it into the measuring cup and level it off.
- Don’t skip the browning of the butter; it adds a delicious nutty flavor to the streusel.
- If you can’t find fresh rhubarb, you can use frozen rhubarb. Just thaw it and drain any excess moisture before adding it to the batter.
variation
You can customize these muffins by adding other fruits, such as diced strawberries or apples, alongside the rhubarb. You can also replace walnuts or pecans in the streusel with oats for a different texture.
FAQs
Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb. Just make sure to thaw and drain it before adding to the batter.
How do I know when the muffins are done baking?
The muffins are ready when they turn golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Can I make these muffins without buttermilk?
Yes, you can substitute buttermilk with regular milk mixed with a tablespoon of lemon juice or vinegar and let sit for 5 minutes.
