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Tender Rhubarb Muffins with Brown Butter Streusel

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Tender rhubarb muffins with a perfect balance of tangy and sweet flavors topped with a nutty brown butter streusel. A delightful spring baking treat that is moist, tender, and crowd-pleasing.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 3/4 cup (150 g) granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 1/2 cups (about 150 g) fresh rhubarb, chopped
  • 1/2 cup (115 g) unsalted butter, melted and slightly cooled
  • 1/2 cup (120 ml) sour cream (can substitute Greek yogurt)
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • For the Brown Butter Streusel:
  • 1/4 cup (57 g) unsalted butter, browned
  • 1/2 cup (60 g) all-purpose flour
  • 1/3 cup (65 g) packed brown sugar
  • 1/2 tsp ground cinnamon
  • 1/4 cup (30 g) chopped pecans or walnuts (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease generously.
  2. Brown the butter: In a small saucepan over medium heat, melt 1/4 cup (57 g) unsalted butter. Swirl often and watch closely until golden brown with a nutty aroma (about 5 minutes). Remove from heat and cool slightly.
  3. Prepare the streusel: In a bowl, combine 1/2 cup (60 g) flour, 1/3 cup (65 g) packed brown sugar, 1/2 tsp cinnamon, and chopped nuts if using. Pour in the browned butter and stir until crumbly. Set aside.
  4. Mix dry ingredients: In a large bowl, whisk together 2 cups (240 g) flour, 3/4 cup (150 g) sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tsp cinnamon.
  5. Prepare wet ingredients: In a separate bowl, combine 1/2 cup (115 g) melted butter (cooled), 1/2 cup (120 ml) sour cream, 1 large egg, and 1 tsp vanilla extract. Whisk until smooth.
  6. Fold batter: Pour wet ingredients into dry ingredients and stir gently until just combined; a few lumps are okay. Avoid overmixing.
  7. Add rhubarb: Fold in 1 1/2 cups (about 150 g) chopped fresh rhubarb carefully to distribute without crushing pieces.
  8. Fill muffin cups: Divide batter evenly among cups, filling about 3/4 full. Generously sprinkle brown butter streusel on top of each muffin.
  9. Bake: Place in oven and bake for 18-22 minutes until golden on top and a toothpick inserted in the center comes out clean or with moist crumbs.
  10. Cool: Let muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely to keep streusel crisp.

Notes

Watch the butter carefully when browning to avoid burning; remove from heat as soon as it turns golden with a nutty aroma. Do not overmix the batter to keep muffins tender. Cool muffins on a wire rack to keep streusel crisp. For gluten-free, use a 1:1 gluten-free baking flour blend. For dairy-free, substitute sour cream with coconut yogurt and use plant-based butter for browning.

Nutrition

Keywords: rhubarb muffins, brown butter streusel, spring baking, tender muffins, easy muffin recipe, homemade muffins, rhubarb recipe

Find it online: https://lucydishes.com/tender-rhubarb-muffins-with-brown-butter-streusel-easy-homemade-recipe-for-perfect-spring-baking/