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Best Ever Rhubarb Muffins

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Light and tangy rhubarb muffins topped with a crunchy brown sugar streusel, perfect for spring brunch or a snack.

Ingredients

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  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1 cup milk
  • 2 large eggs
  • 2 cups chopped fresh rhubarb
  • 1 teaspoon vanilla extract
  • 1/2 cup brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup rolled oats
  • 1 teaspoon cinnamon

Instructions

  1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  2. Whisk together 2 cups flour, 1 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt in a large bowl.
  3. Combine the melted 1/2 cup butter, 1 cup milk, and 2 large eggs in a separate bowl. Stir in 1 teaspoon vanilla extract.
  4. Pour the wet mixture into the dry ingredients. Stir gently until the flour is moistened and the batter is just combined; small lumps are fine.
  5. Fold in 2 cups chopped fresh rhubarb using a spatula so the fruit is evenly distributed but the batter isn’t overworked.
  6. Mix 1/2 cup brown sugar, 1/4 cup flour, 1/4 cup rolled oats, and 1 teaspoon cinnamon in a small bowl to make the streusel.
  7. Spoon the batter into the muffin cups, filling each about two thirds full. Sprinkle the streusel evenly over the tops.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  9. Let the muffins rest in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Store in an airtight container for up to 2 days at room temperature, up to 5 days in the refrigerator. These muffins can be frozen for up to 3 months.

Nutrition

Find it online: https://www.simplefamilydishes.com/rhubarb-muffins-2/