Rhubarb Crisp Muffins Recipe

Name: Rhubarb Crisp Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Topping; 1/3 cup brown sugar; 1 teaspoon cinnamon; 1 teaspoon soft butter; Muffins; 1 1/2 cups brown sugar; 1/2 cup soft butter; 1 egg; 3 cups finely chopped rhubarb; 1 teaspoon vanilla; 1/2 teaspoon almond extract; 3 cups flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 cup buttermilk

Servings: persons

Topping
1/3 cup brown sugar
1 teaspoon cinnamon
1 teaspoon soft butter
Muffins
1 1/2 cups brown sugar
1/2 cup soft butter
1 egg
3 cups finely chopped rhubarb
1 teaspoon vanilla
1/2 teaspoon almond extract
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup buttermilk

1
Mix topping and set aside.
2
Cream together sugar, butter, egg, vanilla, almond till light and fluffy.
3
In a seperate bowl combine flour, baking powder and soda.
4
Add flour mixture to sugar mixture alternating with the buttermilk.
5
Stir just untill dry ingredients are moist.
6
Fold in rhubarb.
7
Fill in muffin pan depending on how big you like muffins. i think it's supposed to make 12.
8
Sprinkle with topping.
9
Bake at 375 degrees for 25-30 minutes.

1377

kcal

Calories

Fat

170

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Topping, 1/3 cup brown sugar, 1 teaspoon cinnamon, 1 teaspoon soft butter, and more.

Yes, Rhubarb Crisp Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Crisp Muffins

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