We have a really large patch of rhubarb and every Spring, I harvest it all. I give away a lot and always still manage to have some to enjoy fresh and freeze for later.
This nice rhubarb muffin recipe calls for fresh rhubarb, but frozen will work. To prepare with frozen rhubarb, just thaw partially and blot dry with paper towels to remove as much liquid as possible before adding to batter.
Rhubarb Crisp Muffins
Summary: These muffins have all the flavours of rhubarb crisp in muffin form. Fresh rhubarb is best for these but frozen will work.
- For topping:
- 1/3 cup brown sugar
- 1 Tbsp. softened butter
- 1 tsp. cinnamon
- For muffins:
- 1-1/2 cups packed brown sugar
- 1/2 cup softened butter
- 1 egg
- 1 tsp. vanilla
- 1/2 tsp. almond extract
- 3 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 cup buttermilk
- 3 cups finely diced rhubarb (about 3/4 lb.)
- (Optional: add a handful of pecans or walnuts)
- For the topping, combine the sugar, butter and cinnamon in a small bowl and mix until crumbly. Set aside.
- For the muffins, preheat oven to 375° F. and prepare 12 muffin tins with paper liners or grease well. Set aside.
- In a medium bowl, cream together the brown sugar, butter, egg, vanilla and almond extract until mixture is light and fluffy.
- In a separate bowl, combine the flour, baking powder and baking soda. Add the flour mixture alternatively with the buttermilk to the creamed butter mixture, stirring just until the dry ingredients are moistened. Do not overmix. Batter should be lumpy. Fold in the rhubarb.
- Divide the batter between prepared muffin cups (cups will be very full). Sprinkle each muffin generously with topping mixture.
- Bake for 25 to 30 minutes, until a toothpick inserted into centre of muffin comes out clean.
Prep time: 15 min | Cook time: 25 min | Total time: 40 min
Number of servings (yield): 12