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Rhubarb Streusel Muffins

Irresistible Rhubarb Streusel Muffins for a Sweet Morning Treat

Experience the delightful Rhubarb Streusel Muffins, balancing tart rhubarb and buttery crunch for a perfect breakfast treat.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups All-Purpose Flour Substitute with whole wheat flour for a healthier option.
  • 3/4 cup Granulated Sugar Brown sugar can deepen the flavor profile.
  • 1 tablespoon Baking Powder Ensure it’s fresh for optimal rise.
  • 1/2 teaspoon Salt Balances sweetness, enhancing overall flavor.
  • 2 large Eggs For a vegan version, use a flax egg instead.
  • 1/2 cup Butter Can be substituted with coconut oil for dairy-free versions.
  • 1 cup Milk or Buttermilk Opt for plant-based milk if needed.
  • 1 teaspoon Vanilla Extract Choose pure extract for the best results.
  • 1 to 1.5 cups Fresh Rhubarb Frozen rhubarb can be used, just drain excess moisture.
For the Streusel Topping
  • 1/2 cup Cold Butter Use as directed for a tasty topper.
  • 1/2 cup Granulated Sugar You can mix in brown sugar for a richer taste.
  • 3/4 cup All-Purpose Flour Using a bit of oats can add texture and nuttiness.
Optional Dusting
  • 1 cup Powdered Sugar Dust on top for added sweetness and visual appeal.

Equipment

  • mixing bowls
  • Muffin tin
  • Whisk
  • Spatula
  • Oven

Method
 

Step-by-Step Instructions
  1. Prepare the Rhubarb: Wash and dice fresh rhubarb into bite-sized pieces, approximately ½-inch thick. Set it aside.
  2. Mix the Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt.
  3. Combine the Wet Ingredients: In a separate bowl, beat eggs and mix with melted butter, milk or buttermilk, and vanilla extract until smooth.
  4. Combine Mixtures: Gently fold the wet ingredients into the dry mixture until just combined, then fold in diced rhubarb.
  5. Make the Streusel Topping: In a small bowl, combine cold butter, sugar, and flour until crumbly.
  6. Fill the Muffin Tins: Preheat oven, grease muffin tin, and evenly divide the muffin batter into the tin, topping with streusel.
  7. Bake: Place muffin tin in the preheated oven and bake for 20-25 minutes.
  8. Cool & Serve: Allow muffins to cool in tin for 5 minutes before transferring to a wire rack. Dust with powdered sugar and serve.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 2mgCalcium: 100mgIron: 1.5mg

Notes

These muffins are perfect for breakfast or for an afternoon snack. Customize with nuts or different fruits as desired.

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