Rhubarb Streusel Muffins

Our Rhubarb Streusel Muffins are the ultimate comfort food. With a tender, moist
crumb and a crunchy streusel top, these muffins are sure to be a hit at your
next brunch.

Servings: 12 Muffins

Author:

Prep Time
15 minutes

Cook Time
20 minutes

Total Time
35 minutes

Course:

Cake

Cuisine:

American

Keywords:

Muffins Rhubarb

Instructions

1 Start by making the streusel: melt the butter and mix in the flour, brown sugar,
and salt until it turns crumbly. Set it aside.
2 Preheat your oven to 400°F and line a muffin tin with 12 liners. In a small
bowl, mix the 3 tablespoons of brown sugar with the diced rhubarb and set aside.
3 In a large bowl, whisk together the flour, granulated sugar, baking powder,
cinnamon, and salt.
4 In another bowl, beat together the melted butter, sour cream, milk, eggs, and
vanilla extract. Combine the wet ingredients with the dry ingredients, stirring
gently until just mixed. There should still be some streaks of flour. Carefully
fold in the rhubarb mixture.
5 Spoon the batter into the muffin tins. This recipe might make 13-14 muffins.
Sprinkle the streusel topping evenly over the muffins.
6 Bake at 400°F for 5 minutes. Without opening the oven, reduce the heat to 350°F
and bake for an additional 12-15 minutes, or until a toothpick inserted in the
center comes out clean. Depending on your muffin size, you might need to adjust
the baking time.

Rhubarb Streusel Muffins

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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