Rhubarb Streusel Muffins
Our Rhubarb Streusel Muffins are the ultimate comfort food. With a tender, moist crumb and a crunchy streusel top, these muffins are sure to be a hit at your next brunch.
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.