Tender Rhubarb Muffins Streusel

Tender Rhubarb Muffins with Streusel are a delightful treat that combines the tartness of rhubarb with a sweet, crumbly topping. These muffins are perfect for breakfast, a snack, or even dessert. They bring a lovely balance of flavors and a texture that will have everyone coming back for more. Simple to make and bursting with fresh rhubarb goodness, these muffins are sure to brighten your day.

Why Make This Recipe

Making Tender Rhubarb Muffins with Streusel is a great way to enjoy the vibrant, tangy flavor of rhubarb. The muffins are soft and moist, while the streusel topping adds a crunchy texture that makes each bite special. This recipe is not only easy and quick to prepare, but it also uses simple ingredients that you might already have in your kitchen. Plus, baking brings a wonderful aroma to your home, making it an enjoyable experience for everyone.

How to Make Tender Rhubarb Muffins Streusel

Creating these delightful muffins is a straightforward process. You’ll start by preparing the ingredients and mixing them together in a few simple steps. Just follow the directions below to whip up a batch that everyone will love!

Ingredients:

1/2 cup vegetable oil
1 cup granulated sugar
2 large eggs
1 1/2 cups whole milk
2 tsp vanilla extract
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 3/4 cups all-purpose flour
2 cups rhubarb, thinly sliced
1/4 cup all-purpose flour (for streusel)
2 Tbsp granulated sugar (for streusel)
1 Tbsp unsalted butter, at room temperature (for streusel)

Directions:

Preheat Oven: Preheat the oven to 350°F and line a 12-cup muffin pan with paper muffin liners.
Prepare Streusel: Combine the 1/4 cup of flour, 2 Tbsp of sugar, and 1 Tbsp of butter in a bowl. Rub together with your fingers until the butter is incorporated, and the mixture has a dry crumbly texture. Set aside.
Mix Wet Ingredients: In a large mixing bowl, whisk together the vegetable oil, sugar, eggs, milk, and vanilla extract until smooth.
Add Dry Ingredients: Add the baking powder, baking soda, and salt to the wet mixture. Whisk to ensure even incorporation.
Add Flour and Rhubarb: Gradually whisk in the remaining 2 3/4 cups of flour until just combined. Gently fold in the sliced rhubarb.
Portion Batter and Add Streusel: Divide the batter evenly between the 12 muffin cups. Sprinkle the streusel mixture evenly over the top.
Bake Muffins: Bake in the preheated oven for 23-25 minutes, or until a toothpick inserted into the center comes out clean.
Serve: Serve warm with butter, if desired.

How to Serve Tender Rhubarb Muffins Streusel

These muffins are best served warm, right out of the oven. You can enjoy them plain or with a pat of butter on top. They also go well with coffee or tea for a cozy afternoon treat.

How to Store Tender Rhubarb Muffins Streusel

To store your muffins, let them cool completely, then place them in an airtight container. They can stay fresh for up to 3 days at room temperature. If you want to keep them longer, refrigerate them for up to a week or freeze them for up to three months. Just make sure to wrap them well before freezing.

Tips to Make Tender Rhubarb Muffins Streusel

Make sure to use fresh rhubarb for the best flavor.
Do not overmix the batter; mix until just combined for a tender muffin.
Feel free to sprinkle some cinnamon into the streusel for extra flavor.

Variation

You can easily substitute other fruits for rhubarb if desired. For example, strawberries or blueberries can create delicious alternatives while still keeping the muffin moist and flavorful.

FAQs

1. Can I use frozen rhubarb?
Yes, you can use frozen rhubarb. Just thaw it and drain any excess moisture before adding it to the batter.

2. How can I tell if my muffins are done baking?
Insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, they are done.

3. Can I double the recipe?
Absolutely! You can easily double the ingredients to make more muffins for gatherings or for freezing.

With Tender Rhubarb Muffins Streusel, you’re not just baking; you’re creating delightful memories with every bite. Enjoy the process and the delicious results!

Tender Rhubarb Muffins with Streusel

Delightful muffins combining tart rhubarb with a sweet, crumbly streusel topping, perfect for breakfast or as a snack.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Course Breakfast, Dessert, Snack

Cuisine American

Servings 12 muffins

Calories 210 kcal

Ingredients

Wet Ingredients

1/2 cup vegetable oil
1 cup granulated sugar
2 large eggs
1 1/2 cups whole milk
2 tsp vanilla extract

Dry Ingredients

2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 3/4 cups all-purpose flour
2 cups rhubarb, thinly sliced Use fresh rhubarb for best flavor.

Streusel Topping

1/4 cup all-purpose flour
2 Tbsp granulated sugar
1 Tbsp unsalted butter, at room temperature

Instructions

Preparation

Preheat the oven to 350°F and line a 12-cup muffin pan with paper muffin liners.
In a bowl, combine the 1/4 cup of flour, 2 Tbsp of sugar, and 1 Tbsp of butter for the streusel. Rub together with your fingers until the mixture has a dry crumbly texture. Set aside.

Mixing

In a large bowl, whisk together the vegetable oil, sugar, eggs, milk, and vanilla extract until smooth.
Add the baking powder, baking soda, and salt to the wet mixture. Whisk to ensure even incorporation.
Gradually whisk in the remaining 2 3/4 cups of flour until just combined. Gently fold in the sliced rhubarb.

Baking

Divide the batter evenly between the 12 muffin cups. Sprinkle the streusel mixture evenly over the top.
Bake in the preheated oven for 23-25 minutes, or until a toothpick inserted into the center comes out clean.
Serve warm with butter, if desired.

Notes

To store muffins, let them cool completely, then place in an airtight container. They can last up to 3 days at room temperature, up to a week in the refrigerator, or three months in the freezer. Make sure to wrap them well before freezing.

Keyword Baking with Rhubarb, Easy Muffins, Fresh Rhubarb, Muffins Recipe, Rhubarb Muffins