Rhubarb Streusel Muffins

Rhubarb Streusel Muffins are tender, studded with tangy rhubarb bits and topped with a crunchy brown sugar streusel.

👥 18 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 Mary Younkin📖 chocolatewithgrace

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

bowl
whisk
oven

📝 Preparation Steps

Make the streusel by melting the butter and stirring in the flour, brown sugar, and salt until crumbly. Set aside.

butter (melted)3 tablespoons½ cup melted butter¼ cup brown sugarbrown sugar3 tablespoons

Preheat oven to 400°F and line a muffin tin with paper muffin liners. Stir together the 3 tablespoons brown sugar and diced rhubarb in a small bowl, set aside. Whisk together the flour, sugar, baking powder, cinnamon, salt in a large bowl and set aside.

¼ cup brown sugarbrown sugar3 tablespoonsbaking powder1 tablespoon½ teaspoon cinnamoncinnamon1 teaspoon

Beat together the butter, sour cream, milk, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and gently stir together. DO NOT OVER MIX, there should still be many streaks of flour. Gently stir in the rhubarb along with any juices in the bowl.

butter (melted)3 tablespoons½ cup melted buttersour cream (or plain Greek Yogurt)1 cuplarge eggs (room temperature)2

Divide the batter between the muffin tins, and top with the streusel. Bake at 400°F for ⏱️ 5 minutes. Then, without opening the oven, turn the heat down to 350°F and bake for 12-15 more minutes or until a toothpick inserted comes out clean. (Depending on the size of your muffins, you may need a longer baking time - test for doneness and adjust as needed.)

Nutrition Facts

calories

387 kcal

fat Content

16 g

serving Size

1 muffin

fiber Content

2 g

sugar Content

25 g

sodium Content

309 mg

protein Content

6 g

trans Fat Content

1 g

cholesterol Content

67 mg

carbohydrate Content

57 g

saturated Fat Content

9 g

unsaturated Fat Content

5 g

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