Buttery Rhubarb Streusel Muffins
These muffins are soft and flavorful with a sweet streusel topping.
Equipment
- Mixing bowl
- Muffin tin
Ingredients
For the Muffins
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, melted and slightly cooled
- 1 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups fresh rhubarb, chopped into small pieces
For the Streusel Topping
- ⅓ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup light brown sugar, packed
- ½ teaspoon ground cinnamon
- 4 tablespoons cold unsalted butter, cubed
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- Add the melted butter, buttermilk, egg, and vanilla extract to the dry ingredients and mix until just combined.
- Fold in the chopped rhubarb gently.
- In a separate bowl, combine the streusel topping ingredients and mix until crumbly.
- Fill the muffin tins with the batter and sprinkle the streusel topping on each muffin.
- Bake for 20 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
Store muffins in an airtight container for up to three days.