Moist Rhubarb Muffins with Streusel Topping
These moist rhubarb muffins are tender, tangy, and topped with a crunchy streusel. Perfect for spring mornings or any muffin craving!
Ingredients
For the Muffins:
- 2 cups 250g all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup 115g unsalted butter, melted and cooled
- 1 cup 200g granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup 240ml buttermilk
- 1½ cups 180g fresh or frozen rhubarb, diced
For the Streusel Topping:
- ½ cup 60g all-purpose flour
- ¼ cup 50g brown sugar
- ¼ cup 60g unsalted butter, cold and diced
- ½ tsp ground cinnamon
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease lightly.
- In a medium bowl, combine all streusel topping ingredients. Use fingers or a pastry cutter to form coarse crumbs. Refrigerate until needed.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, whisk melted butter and sugar until smooth. Add eggs one at a time, then vanilla and buttermilk.
- Pour the wet ingredients into the dry, mixing until just combined.
- Toss diced rhubarb with 1 tbsp flour, then fold into the batter.
- Divide batter evenly among muffin cups, filling ¾ full. Top generously with streusel.
- Bake for 20–25 minutes until golden and a toothpick comes out clean. Cool in pan 5 minutes, then transfer to wire rack.
Notes
- Use red rhubarb stalks for a sweeter flavor and prettier color.
- If using frozen rhubarb, thaw and drain well before folding into the batter.
- Don’t overmix — it’ll toughen your muffins!
- Store in an airtight container at room temp for up to 3 days, or freeze for up to 3 months.