Buttery Rhubarb Streusel Muffins
These muffins combine the tartness of fresh rhubarb with a buttery streusel topping for a delicious treat.
Equipment
- Mixing bowl
- muffin tin
Ingredients
For the Muffins
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, melted and slightly cooled
- 1 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups fresh rhubarb, chopped into small pieces
For the Streusel Topping
- ⅓ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup light brown sugar, packed
- ½ teaspoon ground cinnamon
- 4 tablespoons cold unsalted butter, cubed
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the melted butter, buttermilk, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the rhubarb pieces.
- In another bowl, mix the streusel ingredients: flour, granulated sugar, brown sugar, and cinnamon. Add the cold, cubed butter and mix until crumbly.
- Spoon the muffin batter into the prepared muffin tin and sprinkle the streusel topping over each muffin.
- Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store any leftover muffins in an airtight container at room temperature for up to 3 days.