Description
Tender Rhubarb Streusel Muffins filled with tangy rhubarb pieces and topped with a buttery crumb streusel.
Ingredients
Scale
- 3 tablespoons butter melted
- ¾ cup all purpose flour
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
- 3 tablespoons brown sugar
- 2½ cups diced rhubarb
- 3 cups all purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup melted butter
- 1 cup sour cream or Greek yogurt
- ¼ cup milk
- 2 large eggs
- 1½ teaspoons vanilla extract
Instructions
- Make the streusel by mixing melted butter, flour, brown sugar, cinnamon, and salt until crumbly
- Preheat oven to 400°F and line muffin tin with liners
- Mix diced rhubarb with brown sugar and set aside
- Whisk flour, sugar, baking powder, cinnamon, and salt in a large bowl
- In another bowl mix butter, sour cream, milk, eggs, and vanilla
- Combine wet and dry ingredients gently without overmixing
- Fold in rhubarb with juices
- Divide batter into muffin cups and top with streusel
- Bake at 400°F for 5 minutes then reduce to 350°F and bake 12-15 minutes until done
Notes
- Do not overmix batter to avoid dense muffins
- Cut rhubarb into small even pieces
- Start baking at high temperature for better rise
- Muffins taste better the next day after resting
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 387
- Sugar: 25
- Sodium: 309
- Fat: 16
- Saturated Fat: 9
- Unsaturated Fat: 6
- Trans Fat: 1
- Carbohydrates: 57
- Fiber: 2
- Protein: 6
- Cholesterol: 67