Description
Moist, tender muffins bursting with tart rhubarb and topped with a buttery streusel. Perfect for breakfast or brunch, these muffins balance sweetness, acidity, and crunch for a memorable treat.
Ingredients
2 1/2 cups all-purpose flour
3/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter, cold, for streusel
2 large eggs, room temperature
1 cup buttermilk
2 cups chopped rhubarb, cut into 1/2-inch pieces
Instructions
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
In a small bowl, combine 1/2 cup flour, 1/4 cup granulated sugar, and cold butter. Use a pastry cutter or fingertips to mix until crumbly (this is the streusel topping).
In a large bowl, whisk together 2 cups flour, 1/2 cup granulated sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk eggs, buttermilk, and remaining 1/2 cup granulated sugar until combined. Gradually mix into dry ingredients until just combined (batter will be slightly lumpy).
Gently fold in rhubarb.
Divide batter among prepared muffin cups (2/3 full). Top each with 1 tablespoon streusel.
Bake 25-30 minutes until golden and a toothpick inserted in center comes out clean. Cool in tin 10 minutes, then transfer to a wire rack.
Notes
Substitute buttermilk: mix 1 cup milk with 1 tablespoon lemon juice. The rhubarb will soften slightly but retain some texture. Store in an airtight container at room temperature up to 2 days, or freeze up to 2 months.
Can substitute 1 cup all-purpose flour with whole wheat flour for additional fiber.
Rhubarb stems should be thick-cut for structure during baking. Avoid overmixing batter to maintain tenderness.
- Prep Time: 25
- Cook Time: 30
- Category: BREAKFASTS
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 7g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 25g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg