Print

Cozy Rhubarb Custard Muffins with Buttery Crumb Topping

rhubarb custard muffins - featured image
Print Recipe

These muffins combine tart rhubarb and silky custard with a buttery crumb topping for a cozy, comforting treat perfect for breakfast or snacks.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour, sifted
  • 3/4 cup (150 g) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115 g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 3/4 cup (180 ml) buttermilk (or whole milk with 1 tablespoon lemon juice)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (about 180 g) rhubarb, chopped (fresh or frozen, thawed and drained)
  • 1/4 cup (30 g) custard powder or instant vanilla pudding mix
  • For the Buttery Crumb Topping:
  • 1/2 cup (60 g) all-purpose flour
  • 1/3 cup (70 g) brown sugar, packed
  • 1/4 cup (57 g) cold unsalted butter, cubed
  • 1/2 teaspoon ground cinnamon (optional)
  • Pinch of salt

Instructions

  1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Prepare the crumb topping: In a small bowl, combine 1/2 cup flour, 1/3 cup brown sugar, 1/2 teaspoon cinnamon, and a pinch of salt. Add 1/4 cup cold cubed butter and use a pastry cutter or fork to mix until coarse crumbs form. Chill in the fridge.
  3. Mix dry ingredients: In a large bowl, sift together 2 cups flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1/4 cup custard powder. Whisk to combine.
  4. Combine wet ingredients: In a medium bowl, whisk 2 eggs, 1/2 cup melted butter, 3/4 cup buttermilk, and 1 teaspoon vanilla extract until smooth.
  5. Fold wet ingredients into dry ingredients gently until just combined; batter will be thick and slightly lumpy.
  6. Fold in 1 1/2 cups chopped rhubarb gently, distributing evenly.
  7. Divide batter evenly among 12 muffin cups, filling about 2/3 full.
  8. Sprinkle chilled crumb topping generously over each muffin, pressing lightly to adhere.
  9. Bake for 20-25 minutes until golden brown and a toothpick inserted comes out clean or with moist crumbs. If browning too fast, tent with foil halfway through baking.
  10. Cool muffins in the pan for 5 minutes, then transfer to a cooling rack before serving.

Notes

Keep crumb topping cold until baking to maintain crunch. Do not overmix batter to avoid tough muffins. Toss rhubarb in a tablespoon of flour if very juicy to prevent soggy muffins. Tent with foil if muffins brown too quickly.

Nutrition

Keywords: rhubarb muffins, custard muffins, crumb topping, spring baking, easy muffins, homemade muffins, breakfast muffins

Find it online: https://goldensimmer.com/cozy-rhubarb-custard-muffins-recipe-easy-homemade-buttery-crumb-topping/