Rhubarb Muffins with Streusel Topping

These Rhubarb Muffins with Streusel Topping are the perfect blend of tangy and sweet, with a crunchy topping that elevates them to a whole new level. Perfect for breakfast, snacks, or even dessert.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 12 servings

Course: Breakfast, Snack

Cuisine: American

Calories: 210

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
1 cup diced rhubarb
1 large egg
0.5 cups vegetable oil
0.5 cups buttermilk
1 teaspoon vanilla extract

For the Streusel Topping

0.5 cups all-purpose flour
0.25 cups brown sugar
0.25 teaspoon cinnamon
0.25 cups cold butter cubed

Equipment

Muffin tin (12-cup)
Mixing bowls (large and small)
Whisk
Rubber spatula
Measuring cups and spoons
Knife and cutting board for dicing rhubarb
Cooling rack
Paper liners (optional)

Method

Step 1: Preheat your oven to 350°F (175°C). Grease your muffin tin or line it with paper liners.
Step 2: In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk thoroughly.
Step 3: Fold in the diced rhubarb until evenly coated.
Step 4: In another bowl, whisk together the egg, vegetable oil, buttermilk, and vanilla extract until smooth.
Step 5: Pour the wet ingredients into the dry ingredients and stir gently until just combined.
Step 6: Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Step 7: In a small bowl, combine flour, brown sugar, and cinnamon. Add cold butter and mix until crumbly.
Step 8: Sprinkle the streusel topping over the muffin batter.
Step 9: Bake for 20-25 minutes, checking for doneness with a toothpick.
Step 10: Cool in the pan for 5 minutes before transferring to a wire rack.

Notes

These muffins freeze beautifully, allowing you to enjoy homemade muffins even on the busiest of days.