Hot Eats and Cool Reads: Brown Sugar Topped Rhubarb Buttermilk Muffins Recipe

May 29, 2014

Brown Sugar Topped Rhubarb Buttermilk Muffins Recipe

Muffins are perfect for breakfast or snack time! Tart springtime rhubarb paired with a sweet brown sugar streusel topping makes these muffins perfect in every bite! Easy ingredients like buttermilk, greek yogurt and basic pantry and fridge ingredients!


Brown Sugar Topped Rhubarb Buttermilk Muffins


Muffins with rhubarb garnish


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Hand holding rhubarb muffin

I just couldn't resist posting another rhubarb recipe! 

Springtime in Minnesota is always my favorite time of year with all the fresh rhubarb around. If you don't have a plant or two growing in your yard, chances are your neighbor does or someone else you know.

There's always a huge abundance and usually enough to pick and freeze to use at another time.

I'm so excited this spring, because my aunt gave me 3 rhubarb plants to plant in my new yard. 

By next year, I will have my own to bake with! 

I've also planted 6 Nanking cherry bushes, 1 cherry tree and 2 apple trees! Next is the tomatoes. I am taking full advantage of having my own space to plant in after so many years of apartment living. 

Today's muffins are the perfect way to use up some of that rhubarb.

These muffins have a perfect, soft texture with delicious bites of rhubarb through them. The sweet brown sugar streusel topping pairs with the rhubarb so perfectly!

If you don't have buttermilk on hand, check out how to make your own in the recipe card below.


four rhubarb muffins on a wire rack


What are the ingredients in this recipe?


muffin ingredients in bowls

  • All purpose flour: It's a combination of hard and soft wheats. Bleached flour provides a softer texture. It's versatile and you can bake most anything with it!
  • Baking powder: It's a dry leavening agent, with a shelf life about 9-12 months. Baking powder is used to increase the volume and lighten the texture of baked goods by causing bubbles in a wet mixture. Baking powder is usually made with a combination of baking soda, cream of tartar and cornstarch. Once opened baking powder should be used within six months because it loses its potency and power.
  • Vanilla extract: this extract is made from vanilla bean pods soaked in water and alcohol. Try using pure vanilla extract instead of imitation. This is the most common extract used in American desserts and I put it in pretty much anything sweet, Use store bought or make your own here!
  • Cinnamon: Loaded with antioxidants and also has anti inflammatory properties it has been used medicinally around the world for thousands of years. Cinnamon is a spice from the inner bark of several tree species from the genus Cinnamomum. You can use it in sweet and savory cooking and baking.
  • Brown sugar: Often produced by adding sugarcane molasses to refined white sugar crystals. There are two varieties, light brown sugar and dark brown sugar. Dark brown sugar has more molasses, which results in a darker color, richer flavor and more moisture. Try making your own brown sugar here!
  • Baking soda: Also known as Sodium bicarbonate or bicarbonate of soda. It requires an acid and a liquid to become activated and helps baked goods rise. It can also help remove tough stains, eliminate foul odors, and clean difficult areas like the oven, microwave, and tile grout. Unopened, baking soda will remain shelf stable until the best-by date on the box, generally 2 years. Once opened baking soda should be used within six months because it loses its potency and power.
  • Butter: A dairy product consisting of approximately 80% butterfat and made from the fat and protein components of milk or cream. Most commonly made from cow's milk, but can also be made from sheep, goat, yak, or buffalo milk.
  • granulated sugar
  • large egg
  • greek yogurt
  • vegetable oil
  • buttermilk
  • rhubarb


Recipe tips:

  • How to make buttermilk:
  • 1 cup buttermilk = 1 Tablespoon white vinegar + enough milk to measure 1 cup
  • 1 cup buttermilk = 1 Tablespoon lemon juice + enough milk to measure 1 cup


Muffins on a wire baking rack


More rhubarb recipes you might like:



This recipe is ready in these steps:


muffin process photos


  • For the Muffins:
  • Preheat the oven to 350 F
  • Grease 12 standard muffin tins.
  • In a bowl, whisk together the flour, baking powder, and baking soda
  • In a bowl, whisk together the egg, yogurt, vegetable oil, buttermilk, and vanilla 
  • Add the wet ingredients to the dry and mix them together, just until combined
  • Gently fold the rhubarb into the batter, making sure not to over mix
  • Fill each of the muffins until they are ⅔ full and set aside
  • For the Topping:
  • Combine all of the ingredients in a food processor and pulse until the butter is incorporated
  • Top each of the muffins with 1 tablespoon of streusel
  • Bake until a toothpick inserted into the center of a muffin comes out clean
  • Remove the muffins from the oven


Full recipe below


muffin in liner with a bite


You can add or substitute with these ingredients:


  • dark brown sugar
  • drizzle glaze over top instead of brown sugar topping
  • plain yogurt instead of Greek
  • chopped walnuts
  • substitute some of the rhubarb with chopped strawberries or raspberries
  • top with butter when serving


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Muffins with a gray linen and rhubarb garnish


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Brown Sugar Topped Rhubarb Muffins

Brown Sugar Topped Rhubarb Muffins

Yield: 12 muffins
Author: Hot Eats and Cool Reads
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Ingredients

  • For the Muffins:
  • 2 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ cup granulated sugar
  • 1 large egg
  • ¼ cup greek yogurt
  • ⅓ cup vegetable oil
  • 1 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 1 cup rhubarb, chopped
  • For the Brown Sugar Topping:
  • ⅓ cup brown sugar
  • ⅓ cup all-purpose flour
  • 3 tablespoons butter, cubed
  • ½ teaspoon cinnamon, optional

Instructions

  1. For the Muffins:
  2. Preheat the oven to 350 F and grease 12 standard muffin tins.
  3. In a large bowl, whisk together the flour, baking powder, and baking soda.
  4. In a small bowl, whisk together the egg, yogurt, vegetable oil, buttermilk, and vanilla. Add the wet ingredients to the dry and mix them together, just until combined.
  5. Gently fold the rhubarb into the batter, making sure not to over mix.
  6. Fill each of the muffins until they are ⅔ full and set aside while making the topping.
  7. For the Topping:
  8. Combine all of the ingredients in a food processor and pulse until the butter is incorporated and the mixture has the consistency of wet sand.
  9. Top each of the muffins with 1 tablespoon of streusel.
  10. Bake until a toothpick inserted into the center of a muffin comes out clean-- about 15-18 minutes.
  11. Remove the muffins from the oven and enjoy immediately or store in an airtight container at room temperature for up to 3 days.

Notes:

Use paper muffin liners instead of greasing muffin pan.


How to make buttermilk:

1 cup buttermilk = 1 Tablespoon white vinegar + enough milk to measure 1 cup

1 cup buttermilk = 1 Tablespoon lemon juice + enough milk to measure 1 cup

Calories

255.63

Fat (grams)

9.73

Sat. Fat (grams)

2.56

Carbs (grams)

38.02

Fiber (grams)

0.90

Net carbs

37.12

Sugar (grams)

18.96

Protein (grams)

4.32

Sodium (milligrams)

144.52

Cholesterol (grams)

24.18

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 


You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.


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6 comments:

  1. These muffins would be a great treat with coffee in the morning. Blessings, Catherine

    ReplyDelete
  2. Delish! These muffins sound perfect for breakfast in the morning! :)

    ReplyDelete
  3. I am a muffin lover too!! These sound so yummy. Thanks for sharing at Weekend Potluck.

    ReplyDelete
  4. Yum! I can't get enough of rhubarb this time of year…and I'm crazy jealous that you are going to grow your own!

    ReplyDelete
  5. Mmmmmm I love rhubarb!! I'm jealous that you'll have your own plants! They're on my list of things I want to grow eventually! Guess I'll have to buy some so I can make these muffins!

    ReplyDelete
    Replies
    1. I am super excited to finally have my own plants!! Enjoy these muffins, they are so good! :)

      Delete

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