Rhubarb Streusel Muffins
Soft, moist, and bursting with tangy sweetness, these Rhubarb Streusel Muffins are the ultimate treat for breakfast or snack time. Featuring tender chunks of fresh rhubarb folded into a rich, buttery batter, these muffins strike the perfect balance between tart and sweet. Topped with a buttery brown sugar and cinnamon streusel, every bite delivers a delightful crunch that contrasts perfectly with the soft crumb of the muffin. Ready in under an hour, this easy-to-follow recipe is ideal for showcasing seasonal rhubarb and pairs beautifully with a hot cup of coffee or tea. Whether you’re baking for a weekend brunch or meal prepping for the week, these rhubarb muffins with a crumbly streusel topping will quickly become a household favorite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.75 cups granulated sugar
- 0.5 cups unsalted butter, melted and slightly cooled
- 0.75 cups buttermilk
- 1 teaspoons vanilla extract
- 1 unit egg, large
- 1.5 cups rhubarb, diced
- 0.5 cups brown sugar, packed (for streusel)
- 0.25 cups all-purpose flour (for streusel)
- 3 tablespoons unsalted butter, cold and cubed (for streusel)
- 1 teaspoons ground cinnamon (for streusel)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk the granulated sugar, melted butter, buttermilk, vanilla extract, and egg until smooth.
Gradually fold the dry ingredients into the wet ingredients until just combined; do not overmix.
Gently fold in the diced rhubarb until evenly distributed throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
To make the streusel, combine the brown sugar, flour, butter, and cinnamon in a small bowl. Use a fork or your fingers to mix until the mixture resembles coarse crumbs.
Sprinkle the streusel evenly over the tops of the muffin batter.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
3419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.2 g | 186% | |
| Saturated Fat | 88.7 g | 444% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 555 mg | 185% | |
| Sodium | 2502 mg | 109% | |
| Total Carbohydrate | 485.5 g | 177% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 260.5 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 609 mg | 47% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1406 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
