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Square image of the muffins in a beige dishtowel lined pie pan.
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Rhubarb Muffins with Streusel Topping
Prep Time
15 mins
Cook Time
20 mins
 
The tart rhubarb and sweet streusel topping combine to create a perfect balance of flavors. These muffins are perfect for breakfast, brunch, or a snack.
Course: Breakfast
Cuisine: American
Keyword: rhubarb cupcakes, rhubarb muffins
Servings: 18 muffins
Author: Jackie
Ingredients
Muffins-
  • 2 ½ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 ½ cups fresh rhubarb sliced
Streusel Topping-
  • ½ cup granulated sugar
  • ½ cup all-purpose flour
  • 4 tablespoons unsalted butter melted
Instructions
  1. Preheat oven to 425 degrees F. Line muffin pan with cupcakes liners.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
  3. Create a well in the center of the flour mixture and add oil, eggs, buttermilk, and vanilla.
  4. Whisk together until all ingredients are incorporated. Batter will be thick!
  5. Stir in sliced rhubarb.
  6. Spoon batter into muffin cups ⅔ of the way full.
  7. To make the streusel, add sugar, flour, and melted butter to a small bowl. Stir together with a fork until mixture is crumbly. Sprinkle on top of the muffin batter.
  8. Bake muffins for 5 minutes at 425 degrees, then reduce the oven temperature to 350 degrees and bake for an additional 15-17 minutes or until tops are slightly golden and when a toothpick is inserted in the center of the muffin and comes out with a few crumbs.