Fluffy Rhubarb Muffins with Crumble Topping
Ingredients
Dough
- 350 g red-stemmed rhubarb
- 1 packet vanilla sugar
- 180 g wheat flour (Type 405)
- 130 g sugar
- 2 tsp baking powder
- a pinch of salt
- 1 tsp lemon zest (optional)
- 130 g softened butter
- 3 large eggs
- 1 tbsp powdered sugar for dusting
Crumble topping
- 120 g wheat flour (Type 405)
- 60 g sugar
- a pinch of salt
- 60 g butter
Preparation
Preheat oven to 180°C (convection: 160°C).
Line a 12-cup muffin tin with paper liners.
Wash the rhubarb, pat dry, roughly peel and trim woody ends.
Halve the rhubarb stalks lengthwise and cut into 3 cm pieces.
Mix rhubarb pieces with vanilla sugar in a bowl and set aside.
In a mixing bowl, combine flour, sugar, baking powder, salt, and lemon zest if using.
Add softened butter and eggs, and beat with a hand mixer for about 1 minute until foamy.
Fold in two-thirds of the rhubarb pieces and distribute the batter evenly into the paper liners.
For the crumble topping, mix flour, sugar, and salt in a bowl.
Add butter in pieces and rub all ingredients between your hands until crumble forms, then set aside.
Top the muffins with the remaining rhubarb pieces and the crumble topping.
Bake in the preheated oven for about 25 minutes.
Let the muffins cool.
Dust the rhubarb muffins with powdered sugar before serving.
Tips
Stored airtight at room temperature, these rhubarb crumble muffins keep for at least 3 days.
