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Rhubarb Muffins with Streusel Topping Recipe

Rhubarb Muffins with Streusel Topping

These muffins are not just a treat for the taste buds; they are a celebration of flavors and textures that harmoniously come together to create a delightful snack or breakfast option.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter melted
  • 1 cup buttermilk
  • 2 large eggs
  • 2 cups rhubarb diced
For the Streusel Topping
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 cup unsalted butter softened
  • 1 tsp ground cinnamon

Equipment

  • Muffin tin (12-cup)
  • Mixing bowls (1 large, 1 medium)
  • Whisk
  • Rubber spatula or wooden spoon
  • Measuring Cups and Spoons
  • Toothpick (for testing doneness)
  • Cooling rack

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C) and prepare your muffin tin by lining it with paper liners or lightly greasing it.
  2. Step 2: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Step 3: In a medium bowl, combine the melted butter, buttermilk, and eggs. Mix until well combined.
  4. Step 4: Pour the wet ingredients into the dry ingredients and mix gently until just combined.
  5. Step 5: Fold in the diced rhubarb until evenly distributed.
  6. Step 6: For the streusel topping, mix together the flour, brown sugar, softened butter, and cinnamon until crumbly.
  7. Step 7: Divide the muffin batter among the prepared muffin cups, filling each about two-thirds full.
  8. Step 8: Sprinkle the streusel topping evenly over the muffin batter.
  9. Step 9: Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
  10. Step 10: Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Store leftover muffins in an airtight container at room temperature for up to three days. You can also freeze them for later enjoyment; just wrap them individually and place them in a zip-top bag.