Rhubarb Muffins with Streusel Topping
Ingredients
Muffin Batter:
- 1 cup light brown sugar, firmly packed 200 g
- ½ cup salted butter, softened or melted 113 g
- 2 tsp pure vanilla extract
- 1 large egg
- 1 cup buttermilk 240 g
- 3 cups unbleached all-purpose flour, spooned and leveled 360 g
- ½ tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1½ cups rhubarb, diced to ¼-inch 180 g
Streusel Topping:
- 6 tbsp unbleached all-purpose flour 46 g
- 6 tbsp light brown sugar, packed 76 g
- 1 tsp ground cinnamon
- 4 tbsp salted butter, cold and cubed 56 g
- 5 tbsp rolled oats or finely chopped nuts (pecans or almonds), optional 30 g
Instructions
- 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 ⅔ full with batter (about 3 tbsp per cup). 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.
Notes
- 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.
Nutrition
Serving: 1muffin | Calories: 158kcal | Carbohydrates: 21g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 88mg | Sodium: 207mg | Potassium: 86mg | Fiber: 1g | Sugar: 1g
Servings: 15 muffins
Calories: 158kcal
