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Crispy Brown Butter Rhubarb Muffins Recipe with Easy Turbinado Sugar Streusel

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These crispy brown butter rhubarb muffins feature a nutty, caramel-like flavor with a crunchy turbinado sugar streusel topping. Perfect for spring and summer, they are quick to make and delightfully textured.

Ingredients

Scale
  • 6 tablespoons (85 grams) unsalted butter, browned
  • 3/4 cup (150 grams) granulated sugar
  • 1/4 cup (50 grams) brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250 grams) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (about 200 grams) rhubarb, chopped
  • 1 tablespoon flour (for tossing rhubarb)
  • 3/4 cup (180 ml) whole milk
  • 1/3 cup (70 grams) turbinado sugar (for streusel)
  • 1/4 cup (30 grams) all-purpose flour (for streusel)
  • 3 tablespoons (40 grams) cold unsalted butter, cubed (for streusel)

Instructions

  1. Brown the butter: Place 6 tablespoons of unsalted butter in a heavy-bottomed skillet over medium heat. Stir frequently as it melts and foams. When milk solids turn golden brown and smell nutty, remove from heat and pour into a heatproof bowl to cool slightly.
  2. Prepare streusel topping: In a small bowl, combine 1/3 cup turbinado sugar, 1/4 cup all-purpose flour, and 3 tablespoons cold cubed butter. Use a fork or fingertips to work butter into dry ingredients until coarse crumbs form. Refrigerate to keep cool.
  3. Mix dry ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
  4. Prepare rhubarb: Chop rhubarb into 1/2-inch pieces. Toss with 1 tablespoon flour from the dry mix to prevent sinking.
  5. Mix wet ingredients: In the browned butter bowl, whisk in 3/4 cup granulated sugar, 1/4 cup brown sugar, 2 eggs, and 1 teaspoon vanilla extract until smooth. Stir in 3/4 cup milk.
  6. Combine wet and dry: Pour wet mixture into dry ingredients and gently fold with a spatula until just combined; a few lumps are okay.
  7. Fold in rhubarb: Gently fold in the floured rhubarb pieces evenly without breaking them.
  8. Fill muffin tin: Line a 12-cup muffin tin with liners or grease well. Spoon batter into each cup about 2/3 full. Sprinkle turbinado sugar streusel generously on top.
  9. Bake: Bake at 375°F (190°C) for 20-25 minutes until golden brown and a toothpick inserted comes out clean or with a few moist crumbs.
  10. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Brown the butter slowly over medium heat to avoid burning and achieve a nutty aroma. Toss rhubarb with flour to prevent sinking in the batter. Do not overmix the batter to keep muffins tender. Chill streusel topping before baking for a crisp texture. Tent muffins with foil if they brown too quickly on top.

Nutrition

Keywords: brown butter, rhubarb, muffins, turbinado sugar, streusel, spring baking, quick muffins, easy recipe

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