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Rhubarb Streusel Muffins

Rhubarb Streusel Muffins: The Best Sweet-Tart Morning Treat

Rhubarb Streusel Muffins are a delightful sweet-tart breakfast option that combines fresh rhubarb and buttery streusel.
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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: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups all-purpose flour can substitute with whole wheat or gluten-free flour
  • 3/4 cup sugar brown sugar can be used for deeper flavor
  • 2 teaspoons baking powder do not substitute
  • 1 teaspoon salt heightens flavors
  • 2 large eggs can substitute with flax or chia seeds for a vegan version
  • 1/2 cup milk any plant-based milk works well as a substitute
  • 1 teaspoon vanilla extract almond extract can be used as an alternative
  • 1/2 cup butter for moisture and flavor, vegetable oil can substitute but not for the streusel
For the Streusel Topping
  • 1/4 cup cold butter must be cold for crumbly texture
  • 1/3 cup sugar brown sugar adds caramel flavor
  • 1/3 cup flour should be cold for perfect crumble
For the Muffin Flavor
  • 2 cups diced rhubarb fresh, about ½ inch pieces

Equipment

  • Muffin tin
  • mixing bowls
  • Whisk
  • Spatula
  • fork

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare a muffin tin by greasing it lightly or lining with paper liners. Rinse fresh rhubarb and chop into small pieces.
  2. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
  3. In another bowl, beat eggs and add melted butter, milk, and vanilla. Mix well until smooth.
  4. Fold the wet ingredients into the dry mixture, then add diced rhubarb.
  5. In a small bowl, mix cold butter, sugar, and flour for the streusel topping until it resembles coarse crumbs.
  6. Divide the muffin batter into the muffin tin and sprinkle streusel mixture on top.
  7. Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
  8. Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

These muffins freeze well and can be stored in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.

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