Rhubarb Muffins with Streusel Topping

Prep Time:15

Cook Time:20

Total Time:35

Servings: muffins

Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners or grease well with cooking spray.
Mix Wet Ingredients: In a large bowl, whisk together brown sugar and softened or melted butter until smooth. Add vanilla, egg, and buttermilk, mixing until fully combined.
Add Dry Ingredients: Add flour, salt, baking soda, and baking powder to the wet mixture. Stir gently until just combined—don’t overmix! The batter should be slightly lumpy.
Fold in Rhubarb: Gently fold in diced rhubarb until evenly distributed.
Make Streusel: In a small bowl, combine flour, brown sugar, cinnamon, and oats or nuts (if using). Add cold butter cubes and cut in with a fork, pastry cutter, or fingers until the mixture resembles coarse crumbs. Chill for 10-15 minutes for best texture.
Assemble Muffins: Fill muffin cups with a muffin scoop (about ⅔ full with batter). If using tulip liners, evenly distribute all batter amongst 12 muffin liners. Sprinkle chilled streusel evenly over each muffin and top with extra rhubarb (if you'd like a little more garnish)
Bake: Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Don’t Overmix: Overmixing the batter can make muffins dense. Stop when a few flour streaks remain.
Cold Butter for Streusel: Use cold butter and chill the streusel to ensure a crunchy, not clumpy, topping.
Frozen Rhubarb: If using frozen rhubarb, don’t thaw—just dice to ¼-inch pieces and add to the batter.
Variations: Try strawberry rhubarb muffins by swapping half the rhubarb (90g) for strawberries, or add ½ tsp almond extract and almonds to the streusel.
Storage: Store cooled muffins in an airtight container at room temperature for 2 days, in the fridge for 1 week, or freeze for up to 4 months. Thaw at room temp or microwave for 30 seconds.