Best Rhubarb Muffins

Light, fluffy muffins bursting with sweet-tart rhubarb and topped with a light cinnamon streusel. Perfect for breakfast or a snack.

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Prep Time 20

Cook Time 25

Total Time 45

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 280

Ingredients Method Notes

Ingredients

For the Muffins

2 cups All-purpose flour
3/4 cup Granulated sugar
2 tsp Baking powder
1/2 tsp Salt
1 large Egg lightly beaten
1/2 cup Milk whole milk recommended
1/4 cup Oil vegetable or canola
1 tsp Vanilla extract
1 1/2 cups Rhubarb fresh, chopped into 1/2 inch pieces

For the Streusel Topping (Optional)

1/2 cup All-purpose flour
1/4 cup Brown sugar packed
1 tsp Ground cinnamon
3 Tbsp Cold butter cut into small cubes

Method

Instructions

Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt for the muffin batter.
In a separate medium bowl, whisk together the egg, milk, oil, and vanilla extract until combined.
Pour the wet ingredients into the dry ingredients and mix gently using a spatula until just combined. Do not overmix; a few streaks of flour are okay. Fold in the chopped rhubarb gently.
Prepare the streusel: In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter using your fingertips or a pastry blender until the mixture resembles coarse crumbs.
Distribute the batter evenly among the 12 muffin cups, filling them about 2/3 full. Sprinkle the streusel topping generously over the batter in each cup.
Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

If your rhubarb is very tart, you can increase the sugar in the batter by 1 tablespoon. For easy mixing, toss the rhubarb pieces lightly in 1 tablespoon of the measured flour before folding them into the batter to prevent sinking.