Rhubarb Muffins With a Crunchy Streusel Topping
Tender, tangy rhubarb muffins packed with jammy pockets of flavor and topped with a buttery cinnamon streusel that adds a crisp, golden finish. Perfect for breakfast, brunch, or a sweet snack.
Equipment
- mixing bowls
- Electric mixer
- Whisk
- spatula
- Muffin pans
- paper liners
Ingredients
Dry Ingredients
- 2.5 cups All-purpose flour
- 1 tsp Baking powder
- 1 tsp Baking soda
- 0.5 tsp Salt
Wet Ingredients
- 1 cup Buttermilk
- 1 Large egg
- 1 tsp Vanilla extract
- 0.5 cup Vegetable oil or canola
- 1.25 cups Dark brown sugar packed
Mix-ins
- 1.5 cups Rhubarb chopped
- 0.5 cup Walnuts chopped, optional
Streusel Topping
- 0.33 cup Granulated sugar
- 1 tbsp Butter melted
- 1 tsp Ground cinnamon
Instructions
- Preheat oven to 350°F (175°C) and grease or line two 12-cup muffin pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat together brown sugar, buttermilk, oil, egg, and vanilla until smooth.
- Add dry ingredients to wet ingredients and gently fold until just combined.
- Fold in chopped rhubarb and walnuts if using. Divide batter evenly into muffin cups, filling nearly to the top.
- Mix sugar, melted butter, and cinnamon to make the streusel. Sprinkle about 1 teaspoon over each muffin.
- Bake for about 25 minutes or until tops spring back lightly when touched.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Do not overmix the batter to keep muffins tender. Toss rhubarb in a bit of flour to prevent sinking. Use room temperature ingredients for best texture. Add lemon zest for a citrus variation or white chocolate chips for extra sweetness. Store at room temperature up to 3 days or freeze for longer storage.