Rhubarb Muffins with A Little Bit of Streusel On Top
User Reviews
4.6
Rhubarb Muffins with A Little Bit of Streusel On Top
Description
The dry mixture includes all-purpose flour with baking soda and powder for rise and a mild saltiness. Diced rhubarb is tossed in the flour to distribute evenly and prevent sinking. The wet ingredients—brown sugar, melted coconut or vegetable oil, egg, vanilla, and buttermilk—create a smooth batter that keeps the muffins moist and tender.
After portioning into muffin tins, each is topped with a streusel made from softened coconut oil, flour, brown sugar, and cinnamon, which crisps up during baking to provide contrasting texture and gentle spice. Baking at 350°F for 16-20 minutes ensures the muffins set with a soft crumb, springing back lightly to the touch when done.
These muffins serve well for breakfast or snacks, offering a seasonal twist with rhubarb’s fresh tartness complemented by the sweet and spiced topping.
Ingredients
Muffins:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups rhubarb small diced
- 1 ¼ cups brown sugar lightly packed
- ½ cup coconut oil melted, or vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Streusel:
- 1 tablespoon coconut oil softened
- ¼ cup all-purpose flour
- ¼ cup brown sugar lightly packed
- ¼ teaspoon cinnamon
Instructions
- Preheat the oven to 350 degrees F and line two 12-cup muffin tins with liners or grease the cups with cooking spray.
- In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Toss in the chopped rhubarb and stir to coat.
- In a medium bowl or large liquid measuring cup, whisk together the brown sugar, oil, egg, vanilla and buttermilk until smooth.
- Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir just until combined. Don't overmix!
- Divide the batter evenly among the muffin cups.
- In a small bowl, stir together the streusel ingredients with a fork until crumbly and combined. Sprinkle a little bit (about a teaspoon or so) of the streusel on top of each muffin.
- Bake for 16-20 minutes until the tops of the muffins spring back to the touch and/or a toothpick inserted in the center comes out clean. Don't overbake or the muffins may be dry.
- Let the muffins cool for five or so minutes before removing them from the pan to cool completely on a wire rack. These muffins keep great covered at room temperature for several days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24muffins
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Muffin | |
| Calories | 160kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 9mg | 3% |
| Sodium | 130mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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