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Rhubarb Muffins

These delightful rhubarb muffins are tender, moist, and topped with a crispy streusel, perfect for breakfast or as a sweet snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

Muffin Ingredients
  • 2 cups rhubarb, chopped Fresh or frozen rhubarb can be used.
  • 1 ¾ cups all-purpose flour
  • ⅔ cup sugar Adjust if rhubarb is overly tart.
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 large egg, beaten Room temperature for smoother batter.
  • ½ cup milk Room temperature.
  • ½ cup vanilla Greek yogurt Can be substituted with regular yogurt or sour cream.
  • ¼ cup butter, melted (or vegetable oil) Both keep muffins moist.
  • 2 teaspoons vanilla extract
Streusel Topping
  • recipe in notes Prepare according to your favorite streusel recipe.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and grease or line a muffin tin with paper liners.
  2. In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk them together until blended.
  3. In another bowl, mix together the beaten egg, milk, vanilla Greek yogurt, melted butter (or oil), and vanilla extract until well combined.
  4. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to over-mix; the batter should be slightly lumpy.
  5. Gently fold in the chopped rhubarb, distributing it evenly throughout the batter.
  6. Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
  7. Prepare the streusel topping according to the notes provided and sprinkle it generously over each muffin.
  8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
  9. Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.

Notes

These muffins are best enjoyed warm or at room temperature, and pair wonderfully with tea or coffee. Store in an airtight container for 3-5 days or freeze for up to three months.