Description

Rhubarb Streusel Muffins combine the bright, tart flavor of fresh rhubarb with a sweet, buttery streusel topping, creating a moist, tender muffin perfect for breakfast, snacks, or dessert. Easy to bake with common ingredients, these muffins offer a perfect balance of tangy and sweet with a crumbly crunchy finish that stays fresh for days.

Ingredients

Scale

Muffin Batter

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup granulated sugar
1/2 cup unsalted butter, melted
1/2 cup milk
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups fresh rhubarb, washed and diced

Streusel Topping

1/3 cup unsalted butter, softened
1/2 cup brown sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon

Instructions

Prepare the Rhubarb: Wash and dice fresh rhubarb into small, even pieces to ensure tart bursts are well-distributed throughout the muffins.
Make the Streusel Topping: In a bowl, combine softened butter, brown sugar, flour, and cinnamon. Mix until crumbly to create the topping that will add texture and sweetness.
Mix the Muffin Batter: In one bowl, whisk together flour, baking powder, salt, and cinnamon. In another bowl, beat eggs with granulated sugar, melted butter, milk, and vanilla extract until smooth. Gradually fold the dry ingredients into the wet mixture, then gently stir in the diced rhubarb.
Assemble the Muffins: Divide the batter evenly into a muffin tin lined with paper cups or greased well. Sprinkle the prepared streusel topping evenly over each muffin.
Bake to Perfection: Bake in a preheated oven at 375°F (190°C) for 20–25 minutes, or until a toothpick inserted in the center comes out clean and the streusel is golden and crisp. Cool before serving.

Notes

Use fresh rhubarb for the best flavor and texture; frozen rhubarb may add excess moisture.
Do not overmix the batter; stir only until combined to keep muffins light and tender.
Dice rhubarb into even pieces for balanced tartness.
Use an oven thermometer to ensure proper baking temperature and avoid soggy muffins.
Store muffins in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
Muffins can be frozen individually wrapped and preserved for up to 3 months.

Prep Time: 15 minutes
Cook Time: 20-25 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 280
Sugar: 18g
Sodium: 150mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg

Keywords: rhubarb muffins, streusel muffins, tart and sweet muffins, breakfast muffins, crumble topping muffins