why make this recipe
These Rhubarb Streusel Muffins are bright, simple, and quick. They balance tart rhubarb and sweet streusel. You can bake them for breakfast, snacks, or to share with friends.
introduction
This muffin recipe uses fresh or frozen rhubarb and a crunchy brown sugar topping. The muffins are soft inside and crisp on top. If you enjoy rhubarb in baked treats, try this brown sugar rhubarb cookies recipe for another easy rhubarb idea.
how to make Rhubarb Streusel Muffins
- Preheat the oven and get a muffin tin ready with liners.
- Mix the dry ingredients in one bowl and the wet in another. Pour the wet into the dry and stir until almost combined.
- Fold in the diced rhubarb gently so the batter stays light.
- Make the streusel by mixing brown sugar, oats, and cinnamon.
- Fill each muffin cup about two-thirds full, then top with streusel.
- Bake until a toothpick comes out clean and the tops are golden. Let muffins cool a bit before removing from the tin.
Ingredients :
2 cups all-purpose flour, 1 cup granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, 1/2 cup unsalted butter, melted, 1 cup buttermilk, 2 large eggs, 1 teaspoon vanilla extract, 1 1/2 cups diced rhubarb, 1/2 cup brown sugar, 1/4 cup rolled oats, 1 teaspoon ground cinnamon
Directions :
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix the flour, sugar, baking powder, and salt.
- In another bowl, whisk together the melted butter, buttermilk, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Fold in the diced rhubarb.
- In a separate bowl, combine brown sugar, oats, and cinnamon for the streusel topping.
- Fill muffin cups with batter, then sprinkle streusel on top.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Allow to cool before serving.
how to serve Rhubarb Streusel Muffins
Serve warm or at room temperature. They go well with coffee, tea, or a glass of milk. For a treat, spread a little butter on a warm muffin.
how to store Rhubarb Streusel Muffins
Keep muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them 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, even pieces so it cooks well.
- Do not overmix the batter; it should be a bit lumpy.
- Measure flour by spooning it into the cup and leveling it.
- If rhubarb is very tart, add 1–2 tablespoons more sugar to the batter.
- Use cold butter for a crisper streusel if you like a more crumbly topping.
variation (if any)
- Add 1/2 cup chopped strawberries for a strawberry-rhubarb version.
- Swap half the all-purpose flour for whole wheat for a nuttier flavor.
- Use maple syrup in the batter for a different sweetness note.
FAQs
Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain excess liquid before folding into the batter.
Q: Can I make these dairy-free?
A: Yes. Use a dairy-free butter and a plant milk mixed with a little vinegar as a buttermilk substitute.
Q: How do I keep the streusel from sinking?
A: Sprinkle streusel on top just before baking and do not press it into the batter.
Q: Can I reduce sugar?
A: You can lower the granulated sugar a little, but taste the batter first. Rhubarb is tart and needs sweetness.
Rhubarb Streusel Muffins
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Bright and delicious muffins that balance tart rhubarb with a sweet streusel topping, perfect for breakfast or snacks.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups diced rhubarb
- 1/2 cup brown sugar
- 1/4 cup rolled oats
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix the flour, sugar, baking powder, and salt.
- In another bowl, whisk together the melted butter, buttermilk, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Fold in the diced rhubarb.
- In a separate bowl, combine brown sugar, oats, and cinnamon for the streusel topping.
- Fill muffin cups with batter, then sprinkle streusel on top.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Allow to cool before serving.
Notes
Serve warm or at room temperature. They pair well with coffee or milk. Store in an airtight container for up to 2 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 10g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
