Description

Rhubarb Streusel Muffins are a scrumptious way to embrace the tangy goodness of fresh rhubarb, beautifully complemented by a crunchy brown sugar streusel topping. These muffins boast a tender texture and are perfect for any time of day—whether it’s breakfast, brunch, or an afternoon snack. Their delightful balance of sweet and tart flavors makes them a crowd favorite, ensuring they’ll be a hit at your next gathering. Easy to prepare and adaptable for various dietary preferences, these muffins invite you to experiment with add-ins or substitutions. Bake a batch today and enjoy the irresistible aroma wafting through your kitchen!

Ingredients

Scale

2½ cups finely diced rhubarb (approximately ¼-inch in size)
3 cups all-purpose flour
1 cup granulated sugar
3 tablespoons brown sugar
1 tablespoon baking powder
1 teaspoon cinnamon
¼ teaspoon salt
½ cup melted butter
1 cup sour cream (or plain Greek yogurt)
¼ cup milk
2 large eggs (room temperature)
1½ teaspoons vanilla extract
¾ cup all-purpose flour
¼ cup brown sugar
½ teaspoon cinnamon
¼ teaspoon kosher salt

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Instructions

Preheat your oven to 400°F (200°C) and line a muffin tin with paper muffin liners.
In a small bowl, mix melted butter, ¾ cup flour, ¼ cup brown sugar, and ¼ teaspoon kosher salt to create the streusel; set aside.
In another bowl, combine 3 tablespoons of brown sugar with diced rhubarb; set aside.
In a large bowl, whisk together 3 cups flour, 1 cup granulated sugar, 1 tablespoon baking powder, 1 teaspoon cinnamon, and ¼ teaspoon salt; set aside.
In a separate bowl, whisk together ½ cup melted butter, 1 cup sour cream (or Greek yogurt), ¼ cup milk, 2 large eggs, and 1½ teaspoons vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients. Stir gently until just combined; do not overmix—there should still be streaks of flour visible. Carefully fold in the rhubarb mixture along with any juices from the bowl.
Divide batter evenly among muffin tins. Top each muffin with the streusel mixture.
Bake for 5 minutes at 400°F; then without opening the oven door, reduce the temperature to 350°F (175°C) and bake for an additional 12–15 minutes or until a toothpick inserted comes out clean.

Nutrition

Serving Size: 1 muffin (80g)
Calories: 310
Sugar: 20g
Sodium: 180mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 4g
Cholesterol: 35mg