Air Fryer Rhubarb Muffins
I always reach for Air Fryer Rhubarb Muffins when I want a comforting, fruity breakfast that's quick to make. The batter is a simple buttermilk base loaded with tangy rhubarb and chopped walnuts, topped with a crisp cinnamon streusel that bakes up into the most satisfying crunch. The air fryer gets them done faster than the oven, perfectly baked without any fuss. I serve them at Easter and Mother's Day brunch because they feel special but aren't complicated. Store in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.
Ingredients
- 2 ½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ cups brown sugar
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups rhubarb diced
- ½ cup walnuts chopped
Streusel Topping:
- ⅓ cup white sugar
- 1 tablespoon butter melted
- 1 teaspoon cinnamon
Instructions
- Prepare two 12-cup muffin pans (that fit your air fryer) by greasing them or lining them with paper liners.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt to create the dry base.2 ½ cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt
- In a large mixing bowl, beat brown sugar, buttermilk, vegetable oil, egg, and vanilla extract until the mixture is smooth and well combined. Gradually stir the dry ingredients into the wet mixture, mixing by hand just until the batter comes together—avoid overmixing.1 ¼ cups brown sugar, 1 cup buttermilk, ½ cup vegetable oil, 1 large egg, 1 teaspoon vanilla extract
- Fold in the diced rhubarb and chopped walnuts, distributing them evenly throughout the batter. Spoon the batter into the prepared muffin cups, filling each one almost to the top.1 ½ cups rhubarb, ½ cup walnuts
- To make the streusel topping, combine white sugar, melted butter, and cinnamon in a small bowl. Sprinkle a teaspoon of this mixture over each muffin for a sweet, spiced crunch.⅓ cup white sugar, 1 tablespoon butter, 1 teaspoon cinnamon
- Bake in the air fryer at 350°F (180°C) for about 12-15 minutes, or until the tops spring back when gently pressed. Allow them to cool in the pans for 10 minutes before transferring to a wire rack.
- Serve warm or at room temperature. These muffins are extra delicious with a pat of butter or a drizzle of honey!
Notes
Here are a few tips I always keep in mind when making these muffins.
- Don't overmix the batter: Stir just until the dry ingredients are incorporated. Overmixing develops the gluten, leading to dense, tough muffins rather than a light, fluffy crumb.
- Dice the rhubarb small: Aim for pieces around half an inch so they distribute evenly through the batter and soften fully during the short air fryer bake time.
- Fill the cups almost to the top: Because rhubarb muffins don't rise much, filling them nearly full gives you a nicely domed top rather than a flat, underwhelming result.
- Don't skip the streusel: Press the streusel topping very gently into the batter so it adheres and stays in place during baking rather than sliding off the top.
- Test for doneness by touch, not color: The tops should spring back when lightly pressed at the 12-minute mark. Air fryers can run slightly differently, so check early and add a minute or two if needed.
- Flash-freeze before bagging: If you're freezing a batch, arrange the cooled muffins on a baking sheet and freeze for 1 hour before transferring to a bag or container so they don't clump together.
Nutrition
Calories: 260kcalCarbohydrates: 38gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 14mgSodium: 199mgPotassium: 118mgFiber: 1gSugar: 22gVitamin A: 74IUVitamin C: 1mgCalcium: 66mgIron: 1mg
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