Rhubarb Streusel Muffins

🧂 Ingredients

• 3 tablespoons butter

  melted
• 3/4 cup all purpose flour
• 1/4 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 3 tablespoons brown sugar
• 2 1/2 cups diced rhubarb
• 3 cups all purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup butter

  melted
• 1 cup sour cream

  or plain Greek Yogurt
• 1/4 cup milk
• 2 large eggs

  room temperature
• 1 1/2 teaspoons vanilla extract

Instructions

• 1 Make the streusel by melting the butter and stirring in the flour, brown sugar,
  and salt until crumbly. Set aside.
• 2 Preheat oven to 400°F and line a muffin tin with 12 muffin liners. Stir together
  the 3 tablespoons brown sugar and diced rhubarb in a small bowl, set aside.
  Whisk together the flour, sugar, baking powder, cinnamon, salt in a large bowl
  and set aside.
• 3 Beat together the butter, sour cream, milk, eggs, and vanilla extract. Pour the
  wet ingredients into the dry ingredients and gently stir together. Do not over
  mix, there should still be streaks of flour. Gently stir in the rhubarb.
• 4 Divide the batter between the muffin tins, (sometimes it makes enough for 13-14
  muffins) and then top with the streusel. Bake at 400°F for 5 minutes. Then,
  without opening the oven, turn the heat down to 350°F and bake for 12-15 more
  minutes or until a toothpick inserted comes out clean. (Depending on the size of
  your muffins, you may need a longer baking time – test for doneness and adjust
  as needed.)

Nutrition Info