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Rhubarb Muffins with Streusel Topping Recipe

Rhubarb Muffins with Streusel Topping

Welcome to the delightful world of baking! Today, we're diving into a scrumptious recipe that combines the tartness of rhubarb with the sweetness of a buttery streusel topping—Rhubarb Muffins with Streusel Topping. These muffins are not only a treat for your taste buds but also a great way to celebrate the arrival of spring when rhubarb is in season.
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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: 200
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 milk
  • 2 large eggs
  • 2 cups rhubarb, chopped
For the Streusel Topping
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1/4 cup unsalted butter, softened
  • 1 tsp ground cinnamon

Equipment

  • Muffin tin (12-cup)
  • Mixing bowls (large and medium)
  • Whisk
  • Spatula
  • Cooling rack

Method
 

  1. Step 1: Preheat your oven to 375°F (190°C) and prepare your muffin tin by lining it with paper liners or greasing it.
  2. Step 2: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. Step 3: In another bowl, combine the melted butter, milk, and eggs. Mix until blended.
  4. Step 4: Pour the wet mixture into the dry ingredients and stir gently until just combined. Fold in chopped rhubarb.
  5. Step 5: In a separate bowl, prepare the streusel topping by mixing together flour, brown sugar, softened butter, and cinnamon until crumbly.
  6. Step 6: Divide the muffin batter evenly among the prepared muffin cups and sprinkle the streusel topping over each muffin.
  7. Step 7: Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  8. Step 8: Allow muffins to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

Notes

Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-top bag for up to 3 months.