Description

Best Ever Rhubarb Muffins are a delightful blend of sweet and tart flavors, making them a perfect choice for breakfast or an afternoon snack. With fresh rhubarb and a crispy streusel topping, these muffins are not only easy to make but also incredibly satisfying. Their fluffy texture and moist crumb ensure that they stay delicious even days after baking. Whether enjoyed warm with butter or as a portable treat, these muffins will surely become a favorite in your baking collection. Follow this simple recipe to whip up a batch that will impress your family and friends alike.

Ingredients

Scale

2 1/2 cups all-purpose flour
3 teaspoons baking powder
3/4 teaspoon salt
1 cup white sugar
1/2 teaspoon ground cinnamon
2–3 cups fresh chopped rhubarb
1 cup low-fat milk
1/2 cup vegetable oil
2 eggs
For the streusel topping: 1/2 cup all-purpose flour
1/3 cup white sugar
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
4 tablespoons cold butter

Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, whisk together flour, baking powder, salt, sugar, and cinnamon. Gently fold in the chopped rhubarb.
In another bowl, mix milk, vegetable oil, and eggs until well combined.
Pour the wet ingredients into the dry mixture and stir gently until just combined.
For the streusel topping, mix all ingredients in a separate bowl until crumbly.
Divide the muffin batter among the prepared muffin cups and top each with streusel.
Bake for about 20 minutes or until golden brown and a toothpick comes out clean.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 205
Sugar: 10g
Sodium: 160mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 1g
Protein: 4g
Cholesterol: 25mg

Keywords: Use fresh rhubarb for the best flavor; if using frozen, thaw first and drain excess moisture. Customize by adding nuts or chocolate chips for extra texture. Store baked muffins in an airtight container in the refrigerator for up to five days or freeze for up to three months.