Description
These rhubarb muffins are soft, fluffy, and filled with tangy rhubarb, topped with a crunchy cinnamon streusel. Perfect for breakfast or snacks.
Ingredients
Scale
- ¼ cup unsalted butter (chilled and cut into 1/4″ pieces)
- ¼ cup unbleached all-purpose flour
- 2 tbsp brown sugar
- 1 tsp turbinado sugar (optional (sugar in the raw))
- 1 tsp ground cinnamon
- ¼ cup old-fashioned oats
- 2½ cups unbleached all-purpose flour
- 1¼ cups brown sugar (I used dark brown sugar but either is fine)
- 1 cup old-fashioned oats
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 cup whole milk
- 1 tsp white vinegar (or lemon juice)
- ½ cup vegetable oil (or canola)
- 1 egg (lightly beaten)
- 2 cups rhubarb (chopped – reserve 1/4 cup for topping)
- 1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F (175°C) and prepare muffin pans.
2. Make the crumble topping and set aside.
3. Mix dry ingredients in a bowl.
4. Combine wet ingredients separately.
5. Mix wet and dry ingredients until just combined.
6. Fold in rhubarb.
7. Fill muffin cups and top with crumble.
8. Bake 20–25 minutes until golden.
9. Cool for 10 minutes before serving.
Notes
Use fresh or frozen rhubarb. If using frozen, thaw and drain well to avoid excess moisture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 20 muffins
- Calories: 210 kcal
- Fat: 8g
- Carbohydrates: 32g
- Protein: 3g