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Rhubarb Muffins with Streusel Topping

These Rhubarb Muffins with Streusel Topping are a delightful treat, perfect for breakfast or a sweet snack. The combination of tart rhubarb and sweet streusel creates a delicious flavor profile that everyone will love.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Muffin Batter
  • 2 cups all-purpose flour leveled
  • ¾ cup granulated sugar or coconut sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 eggs room temperature
  • ½ cup unsalted butter melted and slightly cooled
  • ¾ cup Greek yogurt or buttermilk
  • 1½ cups chopped rhubarb fresh or frozen (thawed + drained)
  • 1 tsp vanilla extract optional
Streusel Topping
  • ⅓ cup brown sugar packed
  • ⅓ cup all-purpose flour
  • ¼ cup cold butter cubed
  • ¼ tsp cinnamon optional

Method
 

  1. Muffins
  2. Preheat oven to 375°F (190°C). Line or grease a 12-cup muffin tin.
  3. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  4. In a separate bowl, whisk eggs, melted butter, Greek yogurt, and vanilla.
  5. Fold wet ingredients into the dry ingredients just until combined.
  6. Gently fold in chopped rhubarb. Do not overmix.
  7. Spoon batter evenly into muffin cups, filling about ¾ full.
  8. Streusel Topping
  9. In a small bowl, combine brown sugar, flour, and cinnamon.
  10. Add cold butter and mix with fingers or fork until crumbly.
  11. Sprinkle streusel generously over each muffin.
  12. Bake
  13. Bake for 22–25 minutes, or until golden and a toothpick comes out clean.
  14. Cool in pan 5 minutes, then transfer to wire rack.

Notes

For best results, use room temperature eggs and avoid overmixing the batter.