If you're looking for a delightful treat that perfectly balances sweetness and tartness, look no further than these Rhubarb Muffins with Streusel. Rhubarb, often considered a vegetable but used like a fruit in desserts, adds a unique and refreshing flavor to these moist, fluffy muffins.
Ingredients
Scale:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup granulated sugar
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
2 cups rhubarb, chopped (fresh or frozen)
1/2 cup all-purpose flour (for streusel)
1/4 cup brown sugar, packed
1/4 teaspoon ground cinnamon (for streusel)
1/4 cup unsalted butter, softened (for streusel)
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with cooking spray.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and granulated sugar until well combined.
In a separate bowl, mix the buttermilk, vegetable oil, eggs, and vanilla extract until blended.
Pour the wet ingredients into the dry ingredients and gently stir until just combined.
Fold in the chopped rhubarb, distributing it evenly throughout the batter.
In another bowl, prepare the streusel topping by combining the flour, brown sugar, and cinnamon. Cut in the softened butter until crumbly.
Evenly divide the muffin batter into the prepared muffin tin, filling each cup about 2/3 full.
Sprinkle the streusel topping generously over the batter in each muffin cup.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
