Description
Delicious rhubarb muffins topped with a crunchy streusel, combining tangy and sweet flavors for a comforting treat.
Ingredients
Scale
- 1–2 cups fresh rhubarb, diced
- 2 cups all-purpose flour (or whole wheat/gluten-free)
- 1 cup granulated sugar (or brown sugar)
- 2 large eggs
- 1 cup milk (or almond/soy milk)
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 cup butter, melted (or coconut oil)
- For streusel topping: 1 cup flour, 1/2 cup sugar, 1/4 cup cold butter (optional: oats or nuts)
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a bowl, whisk together flour, baking powder, baking soda, and sugar.
- In another bowl, whisk together eggs, milk, and melted butter until combined.
- Combine wet and dry ingredients, mixing just until incorporated.
- Gently fold in diced rhubarb.
- For the streusel, mix flour, sugar, and cold butter until crumbly.
- Divide muffin batter into prepared tin and sprinkle streusel on top.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool for a few minutes before transferring to wire racks.
Notes
Serve warm for the best experience. Pairs well with yogurt or tea.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
Keywords: rhubarb muffins, streusel muffins, breakfast recipes, spring baking
