Rhubarb Crumb Muffins

4.29 from 7 votes

Rhubarb Crumb Muffins are slightly dense with a nice thick buttery crumb topping that stays crispy on top with a slight burst of sour rhubarb coming through in each bite.

Course Breakfast & Brunch

Cuisine American

Keyword Muffins, Rhubarb, Rhubarb Crumb, Rhubarb Crumb Muffins, Rhubarb Muffins

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings

Calories 424kcal

Author Shelby Law Ruttan

Ingredients

For the Muffins:

2-½ cups Fresh Cut Rhubarb
1 cup firmly packed light brown sugar
½ cup unsalted butter
2 large eggs lightly beaten
2-¼ cups all purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon kosher salt
½ teaspoon lime zest
1 teaspoon lime juice

For the Topping:

6 tablespoons unsalted butter melted
1 cup all purpose flour
¾ cup firmly packed light brown sugar
½ cup sliced almonds
¼ teaspoon ground cinnamon
¼ teaspoon salt

For the Glaze:

1 cup confectioners' sugar
2 tablespoons lime juice

Instructions

Preheat oven to 350 degrees. Line a 12 cup muffin pan with paper liners.
In a large saucepan over medium heat, warm the butter, brown sugar, and rhubarb. Once it comes to a slow simmer, remove from heat and let cool.
Once rhubarb mixture has cooled, whisk in eggs. In a medium bowl, combine flour, baking powder, cinnamon, salt and lime zest. Add flour mixture to rhubarb mixture, stirring to combine. Stir in lime juice.
Divide batter evenly between prepared muffin cups.
For topping: in a small bowl, stir together melted butter, flour, brown sugar, almonds, cinnamon, and salt with a fork until crumbly. Sprinkle topping over batter filled cups, pressing topping into batter.
Bake until a wooden pick inserted in center comes out clean, about 20 minutes. Let cool in pan 5 minutes. Remove from pan and cool completely on a wire rack.
To make the glaze: In a small bowl, whisk confectioners sugar and lime juice together until smooth. Drizzle over muffins.

Nutrition