Fast forward a few years, and I’ve been on a mission to recreate those muffins in my own kitchen. After numerous tweaks and experiments, I’ve finally landed on a recipe that brings me right back to those sunny mornings in Grandma’s kitchen. These Rhubarb Streusel Muffins are not only a nostalgic treat but also a delightful addition to any breakfast or brunch table.
The secret to these muffins lies in the combination of tart rhubarb and the rich, buttery streusel. The rhubarb is diced and mixed with a bit of brown sugar to enhance its natural sweetness, while the streusel topping adds a satisfying crunch that complements the soft, fluffy muffin. I love using sour cream in the batter for an extra layer of moisture and tanginess, but plain Greek yogurt works just as well if you have it on hand.
Whether you’re a seasoned baker or just starting out, these muffins are a joy to make and even more fun to eat. Perfect for a cozy weekend morning with a cup of coffee or tea, they are sure to become a favorite in your household too. So, grab your apron, and let’s get baking!
How to Make Rhubarb Streusel Muffins
Ingredients:
- 1 cup granulated sugar
- 3 cups all-purpose flour
- 3 tablespoons brown sugar
- 1/4 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon salt
- 1/2 cup butter (melted)
- 3 tablespoons butter (melted)
- 1 cup sour cream (or plain Greek yogurt)
- 1/4 cup milk
- 2 large eggs (room temperature)
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups diced rhubarb
Directions:
Begin by preparing the streusel. Melt 3 tablespoons of butter and combine with 1/4 cup brown sugar, 1/4 teaspoon salt, and 3/4 cup flour until it becomes crumbly. Set aside.
Preheat the oven to 400°F and line a muffin tin with 12 liners. In a small bowl, mix the diced rhubarb with 3 tablespoons brown sugar and set aside.
In a large bowl, whisk together 3 cups flour, 1 cup granulated sugar, baking powder, cinnamon, and 1/4 teaspoon salt.
In another bowl, beat together 1/2 cup melted butter, sour cream, milk, eggs, and vanilla extract. Gradually combine the wet ingredients with the dry ingredients, stirring gently until just incorporated, leaving some streaks of flour. Gently fold in the rhubarb mixture.
Spoon the batter into the prepared muffin tin, filling each liner. This recipe might yield 13-14 muffins. Evenly sprinkle the streusel topping over the batter.
Bake at 400°F for 5 minutes. Without opening the oven, lower the temperature to 350°F and bake for an additional 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Adjust baking time based on muffin size if necessary.
FAQs
1. Can I use frozen rhubarb instead of fresh rhubarb for these muffins?
Yes, you can use frozen rhubarb instead of fresh rhubarb. However, make sure to thaw and drain the frozen rhubarb thoroughly before using it in the recipe. This step prevents excess moisture from affecting the texture of the muffins.
2. How can I make these muffins gluten-free?
To make these muffins gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend includes a binding agent like xanthan gum for the best results. Additionally, verify that other ingredients such as baking powder are certified gluten-free.
3. What can I use as a substitute for sour cream?
If you don’t have sour cream, you can use plain Greek yogurt as a substitute. Greek yogurt will provide a similar texture and tanginess to the muffins. Alternatively, you could use buttermilk or a mixture of milk and a bit of lemon juice or vinegar.
4. How do I store leftover rhubarb streusel muffins?
Store leftover muffins in an airtight container at room temperature for up to two days. For longer storage, keep them in the refrigerator for up to a week. You can also freeze the muffins for up to three months. To enjoy, simply reheat them in the microwave or let them thaw at room temperature.
5. Can I add other fruits to the rhubarb muffins?
Absolutely, you can add other fruits to the rhubarb muffins. Strawberries pair particularly well with rhubarb, but you could also try adding blueberries or raspberries. Make sure to adjust the quantities to maintain the overall balance of wet and dry ingredients in the batter.
Rhubarb Streusel Muffins
Ingredients
- 1 cup granulated sugar
- 3/4 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup butter melted
- 1 cup sour cream or plain Greek yogurt
- 1/4 cup milk
- 2 large eggs room temperature
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups diced rhubarb
- 3 tablespoons brown sugar
- 3 tablespoons butter melted
- 3 cups all-purpose flour
- 1/4 cup brown sugar
- 1/4 teaspoon salt
Instructions
- Start by making the streusel: melt the butter and mix in the flour, brown sugar, and salt until it turns crumbly. Set it aside.
- Preheat your oven to 400°F and line a muffin tin with 12 liners. In a small bowl, mix the 3 tablespoons of brown sugar with the diced rhubarb and set aside.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, and salt.
- In another bowl, beat together the melted butter, sour cream, milk, eggs, and vanilla extract. Combine the wet ingredients with the dry ingredients, stirring gently until just mixed. There should still be some streaks of flour. Carefully fold in the rhubarb mixture.
- Spoon the batter into the muffin tins. This recipe might make 13-14 muffins. Sprinkle the streusel topping evenly over the muffins.
- Bake at 400°F for 5 minutes. Without opening the oven, reduce the heat to 350°F and bake for an additional 12-15 minutes, or until a toothpick inserted in the center comes out clean. Depending on your muffin size, you might need to adjust the baking time.
