Rhubarb Muffins with Streusel Topping
Rhubarb muffins with streusel topping are a delightful blend of sweet and tart flavors, perfect for any time of day. These soft, fluffy muffins are bursting with fresh rhubarb and topped with a crunchy, crumbly streusel that adds an irresistible texture. Bake up a nostalgic treat that fills your kitchen with warm aromas reminiscent of cherished family moments. Perfect for brunch or as a quick snack, these muffins will be a hit with everyone!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup fresh rhubarb, chopped
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ¼ cup brown sugar (for streusel)
- 2 tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup unsalted butter, melted
- 2 large eggs (room temperature)
- ½ cup whole milk
- Pinch of salt
Instructions
- Preheat oven to 375°F (190°C) and prepare a muffin tin with liners or nonstick spray.
- In a bowl, whisk together flour, granulated sugar, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, combine melted butter, eggs, and milk; then pour into dry ingredients and mix until just combined.
- Gently fold in the chopped rhubarb.
- For the streusel topping, mix brown sugar, flour, cinnamon, and cold butter until crumbly.
- Fill muffin cups two-thirds full with batter and sprinkle generously with streusel.
- Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Swap rhubarb for berries or apples for different flavor variations. Add nuts or chocolate chips for an extra twist. Store in an airtight container at room temperature for up to three days or freeze for longer storage.