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Rhubarb Muffins with Streusel Topping Recipe

Rhubarb Muffins with Streusel Topping

Welcome to the delightful world of Rhubarb Muffins with Streusel Topping! If you’re looking for a scrumptious treat that’s perfect for breakfast, brunch, or a delightful snack, you’ve come to the right place. These muffins are a perfect blend of tart and sweet, with fresh rhubarb adding a unique flavor that makes them stand out. Topped with a crunchy streusel, each bite is an explosion of flavor that will leave you wanting more.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 0.5 cup buttermilk
  • 1.5 cups chopped rhubarb
For the Streusel Topping
  • 0.5 cup all-purpose flour
  • 0.5 cup brown sugar packed
  • 0.25 cup unsalted butter softened
  • 0.5 teaspoon ground cinnamon

Equipment

  • Muffin Tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring Cups and Spoons
  • Cooling rack

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
  2. Step 2: In a large bowl, mix the dry ingredients: flour, sugar, baking powder, baking soda, and salt. Whisk until well combined.
  3. Step 3: In another bowl, combine the wet ingredients: melted butter, egg, vanilla extract, and buttermilk. Whisk together until smooth.
  4. Step 4: Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Fold in the chopped rhubarb.
  5. Step 5: For the streusel topping, mix flour, brown sugar, softened butter, and cinnamon in a separate bowl until crumbly.
  6. Step 6: Divide the muffin batter into the prepared muffin cups, filling them about two-thirds full. Top with the streusel mixture.
  7. Step 7: Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  8. Step 8: Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

If you have leftover muffins, store them in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.