Rhubarb Muffins
These moist and fluffy rhubarb muffins are perfectly sweet with a hint of tartness, topped with a buttery cinnamon sugar streusel—ideal for breakfast or a cozy snack.
Ingredients
- Streusel Topping
- 1/4 cup – granulated sugar
- 1 tsp – ground cinnamon
- 2 tbsp – butter softened
- Muffin Batter
- 1 1/2 cups – all-purpose flour
- 1/2 cup – sugar
- 2 tsp – baking powder
- 1/2 tsp – salt
- 1/2 cup – milk
- 1/3 cup – vegetable oil
- 1 – egg
- 1 cup – rhubarb chopped
Instructions
- Preheat oven to 375°F (190°C) and grease a muffin tin or line with paper liners.
- Prepare streusel topping by mixing sugar, cinnamon, and softened butter in a small bowl using a fork. Set aside.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, whisk milk, oil, and egg until combined.
- Pour wet ingredients into the dry ingredients and mix until just combined.
- Fold in chopped rhubarb.
- Spoon the batter evenly into the muffin cups.
- Sprinkle streusel topping generously over each muffin.
- Bake for 20–22 minutes or until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
- You can replace rhubarb with chopped strawberries or apples.
- Muffins taste great warm with a pat of butter.