Can I use frozen rhubarb for Buttermilk Rhubarb Muffins with Sugar Crumble?

Yes, frozen rhubarb works well in Buttermilk Rhubarb Muffins with Sugar Crumble . Just make sure to thaw and drain it thoroughly before adding it to the batter. Excess moisture can affect the texture of the muffins.

How do I store Buttermilk Rhubarb Muffins with Sugar Crumble?

Store your Buttermilk Rhubarb Muffins with Sugar Crumble in an airtight container at room temperature for up to two days. For longer storage, refrigerate them for up to five days or freeze them for up to three months. Reheat gently before serving for the best texture.

Can I make Buttermilk Rhubarb Muffins with Sugar Crumble gluten-free?

Absolutely. To make gluten-free Buttermilk Rhubarb Muffins with Sugar Crumble , simply substitute the all-purpose flour with a high-quality gluten-free flour blend. Ensure the blend contains a binding agent like xanthan gum for best results.

Buttermilk Rhubarb Muffins with Sugar Crumble Recipe

Description

Buttermilk Rhubarb Muffins with Sugar Crumble are soft, moist muffins bursting with tart rhubarb and topped with a buttery, crunchy crumble. Perfect for breakfast, brunch, or a sweet snack, these bakery-style muffins balance tangy and sweet flavors beautifully.

Ingredients

Scale

2 cups all-purpose flour
3/4 cup granulated sugar
1/4 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 large eggs
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
1 1/2 cups fresh rhubarb, chopped
1/2 cup granulated sugar (for crumble)
1/3 cup all-purpose flour (for crumble)
1/4 cup cold butter (for crumble)

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Instructions

Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, mix melted butter, granulated sugar, and brown sugar until smooth.
Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
Pour in buttermilk and mix until combined.
Gradually add dry ingredients to wet ingredients, stirring gently until just combined.
Fold in chopped rhubarb evenly.
Divide batter into muffin cups, filling each about 3/4 full.
Prepare crumble by mixing sugar, flour, and cold butter until crumbly.
Sprinkle crumble topping generously over each muffin.
Bake for 18–22 minutes or until a toothpick inserted comes out clean.
Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to keep muffins light and fluffy.
If using frozen rhubarb, thaw and drain well before adding.
For extra crunch, sprinkle coarse sugar on top before baking.
Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
Freeze muffins for up to 3 months and reheat before serving.

Nutrition

Serving Size: 1 muffin
Calories: 260 kcal
Sugar: 18 g
Sodium: 180 mg
Fat: 11 g
Saturated Fat: 6 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 36 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 55 mg