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Rhubarb Streusel Muffins

Irresistibly Moist Rhubarb Streusel Muffins to Brighten Mornings

Delight in the tart sweetness of Rhubarb Streusel Muffins, with a crunchy topping and moist texture, perfect for any time.
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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 Fresh Rhubarb can substitute with frozen rhubarb
  • 2 cups All-Purpose Flour can substitute with whole wheat or gluten-free flour
  • 1 cup Granulated Sugar reduce for less sweetness
  • 2 teaspoons Baking Powder ensure it’s fresh
  • 0.5 teaspoon Salt sea salt or kosher salt are alternatives
  • 2 large Eggs can replace with flaxseed meal for a vegan option
  • 0.5 cup Unsalted Butter can substitute with oil
  • 0.5 cup Milk or Buttermilk use dairy-free milk for vegan option
  • 1 teaspoon Vanilla Extract almond extract can be used as a twist
For the Streusel Topping
  • 0.5 cup Cold Butter must be cold
  • 0.25 cup Granulated Sugar can be adjusted
  • 0.5 cup All-Purpose Flour keeps it simple for texture

Equipment

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

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare a muffin tin with paper liners or grease.
  2. Wash and dice the fresh rhubarb into small pieces, about ½ inch, and set aside.
  3. In a large bowl, mix the all-purpose flour, granulated sugar, baking powder, and salt.
  4. In another bowl, beat the eggs, then add melted unsalted butter, milk, and vanilla extract.
  5. Gently fold the wet mixture into the dry ingredients and then add the diced rhubarb.
  6. In a small bowl, mix cold butter, granulated sugar, and all-purpose flour to form a streusel.
  7. Divide the muffin batter into the cups, filling each about three-quarters full, and top with streusel.
  8. Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
  9. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack.
  10. Optionally dust with powdered sugar or a vanilla glaze before serving.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 25mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

These muffins are versatile; feel free to customize with different fruits or spices to suit your taste.

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