These rhubarb muffins are bakery style with their domed muffin tops and crumbly crumb topping! They are moist and tart with all the fresh rhubarb and lightly spiced with ginger and cinnamon. Comfort in every bite!
These are some of my absolute favorite muffins, alongside lemon blueberry muffins, and for the same reason. The tartness from the fruits goes incredibly well with the comforting muffin and the crumb topping. It’s all about the balance and I could eat them every single day.
What Makes These Muffins ‘Bakery Style’?
Bakery Style muffins are muffins that have a high domed muffin top and often a crumb topping, but it’s especially the domed top. It’s something special about that glorious, big muffin that you could eat with a fork and sip a latte next to it. Café life at home, so to speak.
The secret to making bakery style muffins is basically three things. First, you need just the right amount of leavening agents, baking soda and baking powder. And second, you need to fill the muffin tins all the way to the top to force the muffins up from the tin.
Thirdly, you need to shock the batter with an initially high temperature for about five minutes and then reduce the temperature to avoid burning them before they are completely done inside. The high temperature will help the air bubbles expand even more.
Other Recipes with Rhubarb
Isn’t rhubarb season just the best?! Well, there are so many great seasons, from blueberry, to pumpkin and apples and citrus season, they are all fabulous. But rhubarb is definitely up there.
My favorite ways to eat rhubarb is for one; take a rhubarb stalk and dip it in granulated sugar – just like we did when we were kids. Takes me back.
But I also enjoy to bake with rhubarb, like these muffins, but also a comforting rhubarb crisp. That is incredibly easy, and eating warm and fruity crisp with cold ice cream is so delicious. For a healthier take on this, I can recommend these strawberry rhubarb oatmeal bars.
I’m that person that actually prefers crumb topping over a sky high frosting on a cupcake (although I love a little), but that crunch in the crumb topping really is to die for. Unfortunately, crumb toppings make it a little harder to store the cupcakes!
But it’s so worth it. And there are mainly two ways in which you can make a crumb topping. I love them both, but the first version creates a more uniform crumb topping, and is what we’ll be doing here:
- Melt the butter and mix with all the other ingredients. Let cool and dry on a large baking sheet or plate. This is what I’ve done here and in the blueberry muffins recipe.
- Use super cold butter and a pastry cutter (or two forks) and cut the butter into the other ingredients until they resemble peas in size. That’s what I’ve done for this lemon cream cheese coffee cake and chocolate pear cake.
Either way works fine and I don’t think any of them is superior to the other, so it’s just a matter of preference!
How to Make Them
Pre-heat the oven to 430F (220C) and prepare a muffin tin with muffin liners. As we are making the melted butter crumb topping, do that first. Melt butter and mix all the ingredients together, spread on to a baking sheet to let cool and dry.
In a small bowl, add chopped rhubarb and 1 tbsp sugar and let sit for 5-10 minutes (longer is also fine). This will release its juices, known as macerating. The rhubarb will soften and kind of marinating in its own juices (1).
In a small bowl, whisk together the dry ingredients and in a large bowl whisk together the wet ingredients (2). Carefully, using a spatula, fold the dry ingredients into the wet ingredients (3).
Now fold the macerated rhubarb into the muffin batter (4-5). Add the batter to the prepared muffin tin all the way to the top and then top with the crumble topping (6-7).
Bake for 5 minutes on the higher temperature to get the picture perfect dome, and then reduce the temperature to 350F (175C) to complete the baking, about 15 minutes. This way the muffins will not burn before finished baking (8).
Let them cool on a wire rack and then enjoy with a cup of coffee or tea! You can use any kind of glaze on these as well, like this cream cheese glazing or maple brown butter glazing, but I don’t think they need anything.
Did You Like These Rhubarb Muffins? Here are More Muffins or Cupcakes I Think You Will Like:
- Double Chocolate Banana Muffins
- Carrot Cake Cupcakes
- Blueberry Muffins with Crumb Topping
- Pumpkin White Chocolate Muffins with Crumb Topping
- Cranberry Sauce Oat Breakfast Muffins
- Lemon Meringue Cupcakes
I’d love to hear your thoughts. Comment below or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later! To make sure you’re never missing another recipe, please feel free to subscribe to my newsletter. As a thanks you will receive a free e-cookbook Travels Through the Seasons, with many delicious recipes from around the world that suit different seasons of the year.
In order to keep the blog up and running this post may contain affiliate links, it will be at no extra cost to you, please read the disclosure for more information.