Rhubarb Crumble Muffins - Grumpy's Honeybunch (2024)

Rhubarb Crumble Muffinsare slightly dense witha nice thick buttery crumb topping that stays crispy on top with a slight burst of sour rhubarb coming through in each bite. If you love rhubarb, then you will love this rhubarb muffins recipe!

One of my favorite food memories from elementary school was the apple or cherry crisp. The crumble topping made it the best mouth feel ever with the crispy buttery bites of topping over the fruit. The topping on these rhubarb crumb muffins remind me of that yummy topping.

❤️ Why you'll love it

✔️ These delicious rhubarb streusel muffins have big pieces of sugary sweet and crispy brown sugar streusel topping.

✔️ Rhubarb crumble muffins are a great way to use fresh rhubarb.

✔️ These are a dense muffin recipe with a great texture and very satisfying.

🥘 Ingredients

Fresh Rhubarb, usually found in the produce section fresh when in season, or in the freezer section of the grocery store out of season.

Light brown sugar, give the muffin a caramel flavor

Unsalted butter, adds fat and flavor

Large eggs, to give the muffins texture and to bind the ingredients together.

All purpose flour, gives the muffins structure

Baking powder, helps the muffins to puff and expand.

Ground cinnamon, adds flavor

Salt, enhances flavor

Lime zest and Lime juice, enhances flavor

Sliced almonds, for texture

Confectioners' sugar

🔪 Instructions

For the Muffins

1. Preheat oven to 350 degrees. Line a 12 cup muffin pan with paper liners.
2. In a large saucepan over medium heat, melt the butter and brown sugar, stirring to combine. Stir in the diced rhubarb and bring it to a slow simmer, remove from heat and let cool for 15 minutes.
3. Once rhubarb mixture has cooled, whisk in eggs.
4. In a medium bowl, combine flour, baking powder, cinnamon, salt and lime zest. Add dry ingredients to wet ingredients, stirring until just combined. Stir in lime juice.
5. Divide batter evenly between prepared muffin cups and set aside.

For the Crumble topping

1. In a small bowl, stir together melted butter, flour, brown sugar, almonds, cinnamon, and salt with a fork until crumbly.
2. Sprinkle topping over batter filled cups, pressing topping into batter.
3. Bake muffins for 20 minutes, or until a wooden pick inserted in center comes out clean. Cool muffins in pan on a wire rack for 5 minutes. Remove baked muffins from muffin pan and cool completely on wire rack.

To make the glaze (optional)

1. In a small bowl, whisk confectioners sugar and lime juice together until smooth. Drizzle over warm muffins.

🥄 Equipment

12 Cup muffin pan

Cupcake liners

Large saucepan

Mixing spoon

Rubber scraper

Hand whisk

Medium bowl

Small bowl

Fork or pastry blender

🥫Storage

Store baked muffins in an airtight container in the fridge up to 5 days or in the freezer up to 3 months.

📖 Variations

• Make a strawberry rhubarb muffin by substituting ½ of the rhubarb with diced strawberries.
• Swap lemon juice and lemon zest for the lime.
• Substitute the ground cinnamon with 1 teaspoon ground cardamom.

💭 Tips

• Be sure to press the crumbs into the top of the muffin to ensure the topping stays on when baking and the muffin domes.
• If using frozen rhubarb, do not thaw it first. If doing so, the rhubarb will break down and become soggy causing a soggy muffin.

Rhubarb Walnut Muffins

Rhubarb Custard Bars

Mom's Rhubarb Sauce

Rhubarb Cream Cheese Danish

Pure rhubarb fans will LOVE this sweet and tart Rhubarb Pie recipe.

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When you make these Rhubarb Crumble Muffins, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

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📖 Recipe

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