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muffins in a basket
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4.86 from 7 votes

Rhubarb Streusel Muffins

RHUBARB STREUSEL MUFFINS are sweet and tart with a cake-like texture. They are the perfect breakfast or snack, and such a quick easy recipe.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfasts
Cuisine: American
Servings: 12 muffins
Calories: 255kcal
Author: Tammi

Ingredients

MUFFINS

  • - 1.5 cup rhubarb chopped
  • - 2 cups all purpose flour
  • - 1/2 cup granulated sugar
  • - 2 tsp baking powder
  • - 1/4 tsp salt
  • - 1/2 tsp ground cinnamon
  • - 1 cup milk
  • - 1/4 cup vegetable oil
  • - 1 tsp vanilla
  • - 1 egg

STREUSEL

  • - 1/2 cup all purpose flour
  • - 1/3 cup granulated sugar
  • - 1/2 tsp baking powder
  • - 1/2 tsp ground cinnamon
  • - 1/3 cup butter melted

Instructions

  • Preheat the oven to 400 degrees and line a muffin tin with paper liners
  • In a large bowl whisk together the flour, sugar, baking powder, salt, and cinnamon. Add in the rhubarb and toss to coat well.
  • In a large measuring cup, first add the milk, then the vegetable oil and end with the vanilla and egg. Whisk to combine.
  • Add the wet ingredients to the dry and mix just to combine well, yet do not over mix the batter
  • Divide the batter evenly into the 12 paper liners, about 2/3 of the way full
  • In a small bowl, mix the ingredients for the streusel and then divide evenly on top of the batter already in the paper liners.
  • Bake for 18-20 or until the streusel topping starts to brown. Text that the insides of the muffins are cooked using a toothpick and remove from oven if toothpick comes out clean.
  • Enjoy!

Notes

  • - Streusel topping is optional
  • - Store in an airtight container for 2 days, or 3-4 in the fridge. Also freeze well for later

Nutrition

Serving: 1g | Calories: 255kcal | Carbohydrates: 36g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Cholesterol: 31mg | Sodium: 208mg | Fiber: 1g | Sugar: 14g