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Fresh Rhubarb Muffin with Cinnamon Streusel

These delightful muffins combine sweet and tart flavors, featuring fresh rhubarb and a cinnamon streusel topping, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Muffin Base
  • 1 cup chopped fresh rhubarb Look for firm stalks with vibrant color.
  • 1.5 cups all-purpose flour Can substitute with gluten-free flour.
  • 1 cup granulated sugar Can substitute with maple syrup.
  • 0.5 cup unsalted butter, softened Substitute with melted coconut oil for a dairy-free version.
  • 2 large eggs Substitute with applesauce for a vegan option.
  • 0.5 cup milk Can substitute with almond milk.
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 teaspoon vanilla extract
Cinnamon Streusel Topping
  • 0.5 teaspoon ground cinnamon
  • 0.25 cup brown sugar
  • 0.25 cup rolled oats

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease or line a muffin tin.
Combine Dry Ingredients
  1. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream Butter and Sugar
  1. In another bowl, cream together the sugar and softened butter until light and fluffy.
Mix in Eggs and Milk
  1. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and milk.
Combine Mixtures and Fold in Rhubarb
  1. Gradually add the dry ingredients to the wet mixture and mix until just combined. Carefully fold in the chopped rhubarb.
Prepare the Streusel and Fill Muffin Cups
  1. In a small bowl, mix together cinnamon, brown sugar, and rolled oats to prepare the streusel. Fill the muffin cups with batter and sprinkle the streusel topping.
Bake Muffins
  1. Bake in the preheated oven for 18-20 minutes, checking for doneness with a toothpick.
Cool and Serve
  1. Allow muffins to cool for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store in an airtight container for up to 3 days or freeze for up to 3 months. Reheat in the microwave for about 15-20 seconds.