Easy Buttermilk-Rhubarb Muffins with Sugar Crumble Topping

Making these easy Buttermilk-Rhubarb muffins is one of my favourite ways to use fresh Rhubarb in springtime. These muffins are always moist and delicious, and the crunchy sugar topping is wonderful with the tart and tangy rhubarb. 

Rhubarb muffins have always been a favourite springtime treat in our family.

All my life, in every house I’ve ever lived in, there’s been a rhubarb patch in the backyard. As kids, we would delight in munching on it straight from the garden, the ruby-red stalks so tart they would make our mouths pucker. Sometimes we’d dip our rhubarb in a bowl of sugar before each bite. Mmm! The perfect blend of sweet and sour!

The good ol’ days.

I haven’t eaten a raw piece of rhubarb in years, but I take full advantage rhubarb season, cooking and baking with it as often as I can.  I make this amazing Rhubarb Cake, strawberry-rhubarb crisp, and a really simple rhubarb sauce for our toast and tea biscuits.

One of the best rhubarb recipes I have is my buttermilk-rhubarb crumble muffins recipe. The recipe came from one of my life-long friends (the same friend who gave me the recipe for my Crazy-Good Carrot Cake). She always has the best recipes.

Don’t let the word buttermilk scare you. I’ll tell you how to make your own buttermilk with milk and vinegar (or lemon juice). It’s super-simple.

My rhubarb patch actually came from an old friend too (the same friend that gave me this amazing homemade tomato soup recipe). Her rhubarb patch originally belonged to her grandmother, and she transplanted it to her own garden when her grandma passed away.

Several years ago, when I was helping her move move, we dug up her grandma’s rhubarb patch so she could take it to her new house, and she gave me a large piece of it. Her grandma’s rhubarb thrives in a sunny spot in my backyard, flourishing every spring.

Ok, let’s get baking ‘cuz my mouth is watering just thinking about these muffins.

They’re really easy, wonderfully moist, and they have a sugary topping that just adds to their awesomeness.

More of our favourite Muffin Recipes: Easy Morning Glory Muffins, Banana Mayonnaise Muffins, Orange Oatmeal Muffins, and our Pumpkin Chocolate Chip Muffins.

Buttermilk-Rhubarb Muffin Recipe:

Ingredients:

For the crumble topping:

1/2 cup white sugar
2 tbsp melted butter or margarine
2 tsp cinnamon

**Mix together and set aside

For the muffins:

• 2.5 cups flour
• 1.5 cup brown sugar
• 1 tsp each salt
• 1 tsp baking soda
• 1 tsp cinnamon

• 1 egg lightly beaten
• 1 cup buttermilk
• 2/3 cups oil
• 1 tsp vanilla
• 2 cups finely chopped rhubarb

How To Make Buttermilk With Milk and Vinegar (Or Lemon Juice)

Add 1.5 tbsp of vinegar or lemon juice to a measuring cup.  Fill to the 1 cup line with regular milk.  Let stand 5-10 minutes.

To Make Your Muffins:

1. Combine first 5 ingredients in a large bowl.
2. In a separate bowl, gently combine egg, oil, buttermilk and vanilla.
3. Gently stir the wet ingredients into the dry.

   

4. Fold in rhubarb, taking care to not over-mix the batter. For the lightest, fluffiest muffins, the batter should be lumpy.
5. Line a muffin tin with paper liners, and fill each one halfway to three-quarters full with batter.
6. Top with a sprinkling of the mixed crumble ingredients.
7. Bake for 18 minutes at 375ºF.
8. Remove from oven when muffins pass the toothpick test, and transfer to a cooling rack.

You can eat your muffins plain or, if you’re feeling totally decadent, spread a little butter on them. Homemade butter only takes a few minutes to make, so why not give that a try?

Now, pour a cup of coffee, and enjoy!

More of our Favourite Muffin Recipes:

• Easy Rhubarb Cake 
• Orange Oatmeal Raisin Muffins
• Crazy Banana Cake 

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