Description
Rhubarb muffins are a delightful treat that combine the tartness of fresh rhubarb with a tender muffin base and a sweet, crunchy streusel topping. Perfect for spring and summer, these muffins are easy to make, versatile, and perfect for breakfast, snacks, or dessert.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup white sugar
- 1/2 teaspoon ground cinnamon
- 2–3 cups fresh chopped rhubarb
- 1 cup low-fat milk
- 1/2 cup vegetable oil
- 2 eggs
- For Streusel Topping:
- 1/2 cup all-purpose flour
- 1/3 cup white sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 4 tablespoons cold butter
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together 2 1/2 cups flour, baking powder, salt, 1 cup sugar, and 1/2 teaspoon cinnamon.
- Add chopped rhubarb to the dry mixture and toss to coat evenly.
- In a separate bowl or measuring cup, whisk together milk, vegetable oil, and eggs until well combined.
- Pour the wet ingredients into the dry mixture and stir gently until just combined. Do not overmix.
- In another bowl, mix 1/2 cup flour, 1/3 cup sugar, 1/2 teaspoon baking powder, 1/2 teaspoon cinnamon, and cold butter for the streusel topping. Use a fork to create a crumbly texture.
- Spoon the batter into the prepared muffin cups, filling each about 2/3 full. Top each muffin with streusel.
- Bake for 20 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
- Allow muffins to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Do not overmix the batter to avoid dense muffins.
- Ensure rhubarb is fresh, firm, and brightly colored for the best flavor and texture.
- Let the muffins cool completely before storing to avoid sogginess.
- Resting the batter for 10 minutes before baking can improve muffin texture.
- You can add nuts or chocolate chips for variation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 15g
- Sodium: 190mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: Rhubarb Muffins, Streusel Muffins, Spring Muffins, Summer Baking, Breakfast Muffins, Easy Muffin Recipe