Description
These Best Ever Rhubarb Muffins feature a tender and moist crumb bursting with fresh rhubarb pieces, complemented by a sweet and crumbly cinnamon streusel topping. Perfect for breakfast or a snack, these muffins balance tartness with cinnamon sweetness and are easy to make in just 35 minutes.
Ingredients
Muffin Batter
- 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
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 (add one more tablespoon if needed)
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prevent sticking and make cleanup easier.
- Mix Dry Ingredients and Rhubarb: In a large bowl, whisk together the 2 1/2 cups flour, 3 teaspoons baking powder, 3/4 teaspoon salt, 1 cup sugar, and 1/2 teaspoon cinnamon. Add the chopped rhubarb and toss well to coat evenly with the dry mixture.
- Combine Wet Ingredients: In a large measuring cup or separate bowl, whisk together the milk, vegetable oil, and eggs until fully combined.
- Mix Wet and Dry Ingredients: Pour the wet ingredients into the dry rhubarb mixture and gently stir just until no streaks of flour remain, being careful not to overmix to keep the muffins tender.
- Prepare Streusel Topping: In another bowl, mix 1/2 cup flour, 1/3 cup sugar, 1/2 teaspoon baking powder, and 1/2 teaspoon cinnamon. Cut in the cold butter using a fork until the mixture becomes crumbly; add the additional tablespoon of butter if necessary to achieve this texture.
- Fill Muffin Cups and Add Topping: Divide the muffin batter evenly among the 12 cups, then sprinkle the streusel topping generously over each muffin.
- Bake: Bake in the preheated oven for about 20 minutes until the streusel topping turns a light golden brown and a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
Notes
- Make sure not to overmix the batter to keep muffins light and fluffy.
- The amount of rhubarb can be adjusted between 2 to 3 cups depending on your preference for tartness.
- If fresh rhubarb is out of season, frozen chopped rhubarb can be used but ensure it is thawed and drained to avoid too much moisture.
- Use cold butter for the streusel topping to achieve the best crumbly texture.
- Paper liners make removing muffins from the tin easier and keep cleanup simple.
