Rhubarb Muffins with Streusel
These tender muffins strike an incredible balance between sweet and sour, combining bright, tart fresh rhubarb with a buttery, crumbly brown sugar streusel topping.
Ingredients
Streusel Topping
- 3/4 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/3 cup butter kept cold
Muffin Batter
- 1 3/4 cups all-purpose flour
- 1 tbsp all-purpose flour for tossing rhubarb
- 1/3 cup granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup milk
- 1/2 cup vegetable oil or light olive oil
- 1 large egg
- 1 cup fresh rhubarb finely chopped
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a standard twelve cup muffin tin or line it with paper liners.
- Begin the streusel by combining 3/4 cup flour, brown sugar, cinnamon, and 1/2 tsp salt in a medium bowl.
- Cut cold butter into small cubes and work it into the dry mixture using your fingers or a pastry cutter until coarse crumbs form. Place the bowl in the refrigerator to chill.
- In a large bowl, whisk together the remaining 1 3/4 cup flour, granulated sugar, baking powder, and 1/4 tsp salt.
- In a separate container, whisk together the milk, oil, and egg until smooth.
- Toss the finely chopped rhubarb with the extra 1 tablespoon of flour in a small bowl until lightly coated.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Carefully fold the floured rhubarb pieces into the batter.
- Divide the batter evenly among the twelve muffin cups.
- Retrieve your chilled streusel from the fridge and scatter it generously over each portion of batter. Gently press the crumbs down so they adhere.
- Bake for 19 to 21 minutes, or until the tops turn golden and spring back lightly to the touch. Transfer the pan to a wire rack to cool before serving.
Notes
Tossing your chopped rhubarb pieces in a tablespoon of flour before folding them into the batter creates a light coating that prevents them from sinking during the bake. Always stick to fresh stalks rather than frozen, as frozen fruit releases excess liquid that can make the muffins soggy.