Rhubarb Muffins with Butter Cinnamon Streusel

Rhubarb Muffins are a delicious springtime and summer treat for breakfast and
brunch. Topped with buttery cinnamon streusel, these muffins are soft, tender,
and utterly habit-forming!

Servings: 12 servings

Author: Stephanie Wilson

Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Course:

Muffins

Cuisine:

American

Keywords:

Rhubarb Muffins rhubarb muffin recipe

Instructions

1 Preheat the oven to 425 degrees F. Grease a 12 cup muffin pan or line with paper
cups.
2 In a medium bowl, combine the flour, baking soda, baking powder, and salt.
Reserve 1 teaspoon of flour to toss with chopped rhubarb. In a separate bowl,
whisk the brown sugar, oil, egg, vanilla, milk, and yogurt until smooth. Fold in
the flour mixture, followed by the rhubarb, dusted in flour, just until
combined. Spoon the batter into the prepared cups, filling almost to the top.
3 In a small bowl, stir together the melted butter, white sugar, and cinnamon;
sprinkle the mixture on top of each muffin.
4 Bake for 5 minutes at 425°F then reduce the oven temperature to 350°F and bake
until a toothpick inserted in the middle comes out mostly clean; about 18 to 20
minutes more. Or until the tops of the muffins spring back when lightly pressed.
Cool in the pan for 10 minutes before serving.

Rhubarb Muffins with Butter Cinnamon Streusel

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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