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Tender Rhubarb Muffins with Crunchy Brown Sugar Streusel

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These tender rhubarb muffins feature a perfect balance of tangy rhubarb and sweet, crunchy brown sugar streusel, making them a delightful treat for spring and early summer.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) plain yogurt or buttermilk
  • 1 1/2 cups (about 150g) rhubarb stalks, chopped into 1/4 inch pieces
  • For the streusel topping:
  • 1/3 cup (40g) all-purpose flour
  • 1/3 cup (65g) brown sugar
  • 1/2 teaspoon ground cinnamon
  • A pinch of salt
  • 3 tablespoons (43g) cold unsalted butter, cubed

Instructions

  1. Preheat your oven to 375°F (190°C) and line your muffin tin with paper liners or grease it well.
  2. Prepare the streusel topping: In a small bowl, combine 1/3 cup flour, 1/3 cup brown sugar, 1/2 teaspoon cinnamon, and a pinch of salt. Cut in 3 tablespoons cold butter until mixture resembles coarse crumbs. Chill in fridge.
  3. In a large bowl, whisk together 2 cups flour, baking powder, baking soda, salt, and 1 teaspoon cinnamon.
  4. In another bowl, beat 1/2 cup softened butter with 3/4 cup granulated sugar until light and fluffy, about 2-3 minutes.
  5. Beat in 2 eggs one at a time, then stir in 1 teaspoon vanilla extract.
  6. Add 1/2 cup yogurt or buttermilk and mix until just combined.
  7. Gradually fold dry ingredients into wet mixture using a spatula, being careful not to overmix.
  8. Gently fold in chopped rhubarb pieces evenly throughout the batter.
  9. Spoon batter into muffin cups, filling each about 3/4 full.
  10. Generously sprinkle chilled streusel topping over each muffin.
  11. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  12. Let muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to avoid tough muffins. Use cold butter for the streusel to achieve a crunchy topping. Chop rhubarb into small pieces to prevent sour pockets. Tent muffins with foil if browning too fast after 15 minutes. Muffins can be frozen individually for up to 3 months.

Nutrition

Keywords: rhubarb muffins, brown sugar streusel, spring baking, easy muffins, homemade muffins, tender muffins, crunchy topping

Find it online: https://bitefuljoy.com/tender-rhubarb-muffins-recipe-easy-homemade-muffins-with-crunchy-brown-sugar-streusel/