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