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Best Rhubarb Muffins with Streusel Topping

Bake a batch of delicious Rhubarb Muffins! This easy recipe features a moist, cinnamon-spiced muffin studded with fresh rhubarb and topped with a buttery brown sugar streusel.

Ingredients

(Based on 1x column, makes approx. 12 standard muffins)

For the Muffins:

  • â–¢ 1 ½ cups all-purpose flour
  • â–¢ ¾ cup granulated sugar
  • â–¢ ¾ cup brown sugar, packed
  • â–¢ 1 teaspoon baking powder
  • â–¢ ½ teaspoon baking soda
  • â–¢ ½ teaspoon salt
  • â–¢ 1 teaspoon cinnamon
  • â–¢ ½ cup (1 stick) unsalted butter, melted and slightly cooled
  • â–¢ 2 large eggs, room temperature preferred
  • â–¢ ½ cup buttermilk (or ½ cup milk + ½ tbsp vinegar/lemon juice, let sit 5 min), room temperature preferred
  • â–¢ 1 teaspoon vanilla extract
  • â–¢ 1 ½ cups fresh rhubarb, diced (about 1/2-inch pieces)

For the Streusel Topping (Optional):

  • â–¢ ½ cup all-purpose flour
  • â–¢ ¼ cup brown sugar, packed
  • â–¢ ½ teaspoon cinnamon
  • â–¢ ¼ cup (4 tbsp) cold unsalted butter, cubed into small pieces

Instructions

1. Preheat Oven and Prepare Muffin Tin:

  • Preheat your oven to 375°F (190°C).
  • Line a standard 12-cup muffin tin with paper liners or grease and flour the cups well. Set aside.

2. Make the Streusel Topping (If Using):

  • In a small bowl, combine the ½ cup all-purpose flour, ¼ cup packed brown sugar, and ½ teaspoon cinnamon. Whisk together.
  • Add the ¼ cup of cold, cubed butter to the dry ingredients.
  • Using a pastry cutter, a fork, or your fingertips, cut or rub the butter into the flour mixture until it resembles coarse crumbs with some larger pieces remaining. Don’t overwork it into a paste.
  • Set the streusel mixture aside (you can pop it in the fridge to keep the butter cold if your kitchen is warm).

3. Mix the Dry Muffin Ingredients:

  • In a large mixing bowl, whisk together the 1 ½ cups all-purpose flour, ¾ cup granulated sugar, ¾ cup packed brown sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon cinnamon until well combined.

4. Mix the Wet Muffin Ingredients:

  • In a separate medium bowl, whisk together the melted (and slightly cooled) butter, the eggs, the buttermilk (or milk/vinegar mixture), and the vanilla extract until smooth.

5. Combine Wet and Dry & Fold in Rhubarb:

  • Pour the wet ingredients into the large bowl containing the dry ingredients.
  • Using a rubber spatula or wooden spoon, gently fold and stir the ingredients together just until combined. Do not overmix; a few lumps are perfectly okay. Overmixing leads to tough muffins.
  • Add the diced fresh rhubarb to the batter. Gently fold it in with just a few strokes until evenly distributed.

6. Fill Muffin Cups and Add Streusel:

  • Spoon the batter evenly into the prepared muffin cups, filling each cup about three-quarters (¾) full. An ice cream scoop can help portion evenly.
  • If using the streusel topping, sprinkle it generously over the top of the batter in each muffin cup.

7. Bake the Muffins:

  • Place the muffin tin in the preheated oven.
  • Bake for 18-22 minutes, or until the tops are golden brown, spring back lightly when touched, and a toothpick inserted into the center of a muffin (avoiding rhubarb pieces) comes out clean.

8. Cool:

  • Let the muffins cool in the muffin tin on a wire rack for about 5-10 minutes before carefully transferring them directly onto the wire rack to cool completely.
  • Serve warm or at room temperature.

Find it online: https://www.eatswithsoul.com/best-rhubarb-muffins-with-streusel-topping/