Rhubarb Muffins with Streusel
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If you know me at ALL, you know I advocate for using all the rhubarb all the time!! And here’s a new one for our family, and maybe yours?? Rhubarb Muffins are a new family favorite over here, and they might be your new family favorite too.
Tender muffins full of tangy chopped rhubarb and topped with a crumbly streusel topping are the perfect balance of lightly sweet and sour. My family really liked the fact that this rhubarb muffin recipe is not overly sweet and that you could taste the rhubarb. But then the brown sugar streusel offers just the right sweet component to every bite of these muffins!
Welcome to rhubarb season!! When the vibrant stalks of rhubarb make their first appearance, and we all get wild, making delicious rhubarb desserts! These tangy rhubarb muffins with streusel topping are a great way to celebrate the arrival of rhubarb season.
In this easy recipe, we’ll explore how to make tender rhubarb muffins with a delightful streusel topping. These muffins strike the perfect balance between tangy rhubarb and sweet desserts, making them a family favorite and a delicious snack for any time of year.
Our other favorite Rhubarb Recipe for Rhubarb Season!!
We’ve got the OG rhubarb recipe that was possibly my first favorite rhubarb
Got a rhubarb plant?
My post about all things rhubarb, including picking, freezing, and using rhubarb, is a super handy guide to knowing and loving rhubarb.
What you need to make rhubarb muffins
- flour
- brown sugar
- white sugar
- salt
- butter
- oil
- baking powder
- milk
- vanilla extract or vanilla paste
- egg
- fresh rhubarb
- 4 bowls, a large bowl, a medium bowl, and some small bowls
- whisk
- wooden spoon or spatula
- muffin pan
- paper muffin cups
What kind of rhubarb??
For this recipe, use small stalks of rhubarb if you have access to them. If you don’t and your rhubarb is chunky big boy style, just cut it in chunks. Then finely chop those chunks.
The small pieces just work best in these muffins because they have SUCH a short bake time. Big chunks work fine in something that bakes for an hour. 20 minutes means you have to have small pieces.
If your rhubarb is stringy like the bigger older stalks, you can also peel it. Just use a vegetable peeler to remove the stringy layer. OR break a piece off and lightly pull down, and the strings will pull off as well.
To store the rhubarb Muffins
Store any leftover muffins lightly covered for the first day. You can store them in an airtight container if desired, but the streusel will get soft. That’s not a bad thing, just something to be aware of!
Rhubarb Muffins with Streusel
Ingredients
streusel
- 3/4 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/3 cup butter
Muffin Recipe
- 1 3/4 cup all-purpose flour +1 Tablepsoon of flour DIVIDED
- 1/3 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup milk
- 1/2 cup vegetable oil or light olive oil
- 1 egg
- 1 cup rhubarb chopped, choose small ribs of rhubabr or finely chop it
Instructions
- preheat the oven to 375°
- mix streusel dry ingredients together
- cut the butter in small piece and work into the dry ingredients
- mix until the struesel is crumbly and then set aside
- lightly grease a muffin tin and set the pan aside; you can use cupcake liners if you want to
- mix the flour (reserve the 1 TBSP for later use) sugar, baking powder, and salt together with a whisk, set aside
- in a separate bowl mix the wet ingredients together
- in another bowl toss the chopped rhubarb with the reserved Tablespoon of flour, set aside (this keeps the rhubarb from sinking to the bottom)
- pour the wet ingredients into the dry ingredients and gently whisk together
- then switch to a spatula or wooden spoon and scrape down the sides of the bowl
- stir to combine completely, do not beat or use a mixer, quick bread batters are lumpy
- add the coated rhubarb and fold it in
- divide the muffin batter between 12 muffin tin cups
- dived the streusel between the muffins and press down on top of the muffins to adhere the streusel to the top of each muffin
- bake for 19-21 minutes or just until the tops are lightly golden brown and spring back
- remove from the oven and set the pan on a wire rack to cool
- OR you can serve these hot, warm, or cool with butter or jam if desired
