Description
Buttery Rhubarb Streusel Muffins are soft, moist, and topped with a crunchy streusel.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh rhubarb, chopped into small pieces
- 1/3 cup all-purpose flour (for streusel)
- 1/4 cup granulated sugar (for streusel)
- 1/4 cup light brown sugar, packed (for streusel)
- 1/2 teaspoon ground cinnamon (for streusel)
- 4 tablespoons cold unsalted butter, cubed (for streusel)
Instructions
- Preheat the oven to 350°F (175°C). Grease a muffin tin or line it with paper liners.
- In a large bowl, mix flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together melted butter, buttermilk, egg, and vanilla extract.
- Combine wet and dry ingredients, mixing until just combined. Fold in chopped rhubarb.
- For the streusel, combine flour, granulated sugar, brown sugar, and cinnamon in a bowl. Cut in cold butter until crumbly.
- Spoon muffin batter into prepared muffin tin, filling each cup about two-thirds full.
- Sprinkle streusel topping over the batter in each cup.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack.
Notes
- Store muffins in an airtight container for up to three days.
- These muffins freeze well for up to three months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Buttery Rhubarb Streusel Muffins