Rhubarb Streusel Muffins
These Rhubarb Streusel Muffins are tender and tangy with a crunchy cinnamon streusel topping, perfect for a delightful breakfast or afternoon treat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped fresh rhubarb
- For Streusel Topping:
1/2 cup brown sugar
1/2 cup all-purpose flour
1/4 cup unsalted butter, cold and cubed
1 teaspoon ground cinnamon
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, salt, and baking powder.
- In another bowl, beat eggs, then mix in melted butter, milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in chopped rhubarb.
- Prepare the streusel topping by combining brown sugar, flour, and cinnamon. Cut in the cold butter until mixture resembles coarse crumbs.
- Divide the batter evenly among muffin cups, then sprinkle generously with streusel topping.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra flavor, add a teaspoon of lemon zest to the batter or serve the muffins warm with a dollop of whipped cream or butter.
Find it online: https://auntyspices.com/rhubarb-streusel-muffins/