Rhubarb Streusel Muffins

introduction

These Rhubarb Streusel Muffins are soft, tangy, and lightly sweet. The muffins have tender crumb and a crunchy oat-nut streusel on top. If you like rhubarb sweets, try this brown sugar rhubarb cookies recipe for another treat.

why make this recipe

Make these muffins when rhubarb is fresh and cheap. They bake quickly and work for breakfast, snacks, or a light dessert. The streusel adds texture and a little extra sweetness to balance the rhubarb tartness.

how to make Rhubarb Streusel Muffins

Mix dry ingredients, cream butter with brown sugar, add egg and milk, then fold in rhubarb. Fill muffin cups, top with oat streusel, and bake until done. Let cool a few minutes, then move to a wire rack.

Ingredients :

• 1 1/2 cups all-purpose flour
• 1 cup chopped rhubarb
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/4 cup unsalted butter, softened
• 1/2 cup milk
• 1 large egg
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1/2 cup oats
• 1/4 cup additional brown sugar for streusel topping
• 1/4 cup chopped nuts (optional)

Directions :

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, cream together the softened butter and brown sugar.
4. Beat in the egg and stir in the milk and vanilla extract until well combined.
5. Gradually add the wet ingredients to the dry ingredients and mix until just combined.
6. Fold in the chopped rhubarb.
7. In a small bowl, mix oats, brown sugar, and nuts to create the streusel topping.
8. Divide the batter evenly among the muffin cups and sprinkle the streusel mixture on top.
9. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
10. Let cool for a few minutes before transferring to a wire rack.

how to serve Rhubarb Streusel Muffins

Serve warm or at room temperature. These muffins go well with coffee or tea. You can add a small pat of butter or a dusting of powdered sugar if you like.

how to store Rhubarb Streusel Muffins

Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze the muffins in a sealed bag for up to 2 months. Thaw at room temperature or warm in the oven.

tips to make Rhubarb Streusel Muffins

• Chop rhubarb into small pieces so it cooks through.
• Do not overmix the batter; mix until just combined.
• Use cold butter for the streusel if you want chunkier crumbs.
• If rhubarb is very tart, add a tablespoon of extra sugar to the batter.
• Check muffins at 20 minutes to avoid overbaking.

variation (if any)

• Add 1/2 cup blueberries for a sweet-tart mix.
• Swap oats for chopped graham crackers in the streusel.
• Use all brown sugar in the batter for a deeper flavor.
• Replace nuts with sunflower seeds for a nut-free option.

FAQs

Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain excess liquid, then pat dry before folding into batter.

Q: Can I make this recipe dairy-free?
A: Yes. Use a dairy-free butter and plant milk in place of regular milk and butter.

Q: How do I know when muffins are done?
A: Insert a toothpick in the center. It should come out clean or with a few dry crumbs.

Q: Can I make mini muffins?
A: Yes. Reduce baking time to about 12-15 minutes and watch closely.

Q: Can I skip the nuts in the streusel?
A: Yes. The streusel will still be tasty with just oats and brown sugar.

Rhubarb Streusel Muffins

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

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Description

Soft and tangy muffins with a crunchy oat-nut streusel topping, perfect for breakfast or as a light dessert.

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Ingredients

Scale 1x2x3x

• 1 1/2 cups all-purpose flour
• 1 cup chopped rhubarb
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/4 cup unsalted butter, softened
• 1/2 cup milk
• 1 large egg
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1/2 cup oats
• 1/4 cup additional brown sugar for streusel topping
• 1/4 cup chopped nuts (optional)

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Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, cream together the softened butter and brown sugar.
4. Beat in the egg and stir in the milk and vanilla extract until well combined.
5. Gradually add the wet ingredients to the dry ingredients and mix until just combined.
6. Fold in the chopped rhubarb.
7. In a small bowl, mix oats, brown sugar, and nuts to create the streusel topping.
8. Divide the batter evenly among the muffin cups and sprinkle the streusel mixture on top.
9. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
10. Let cool for a few minutes before transferring to a wire rack.

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Notes

Serve warm or at room temperature. These muffins pair well with coffee or tea.

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Nutrition

• Serving Size: 1 muffin
• Calories: 220
• Sugar: 10g
• Sodium: 250mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 25mg