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Fluffy Rhubarb Muffins Recipe with Easy Buttery Streusel Topping

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Tender, tangy rhubarb muffins topped with a crunchy, buttery streusel. Perfect for spring and summer, these muffins are quick, easy, and crowd-pleasing.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour, sifted
  • 3/4 cup (150g) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (113g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 3/4 cup (180ml) buttermilk (or milk + 1 tbsp lemon juice)
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups (about 200g) fresh rhubarb, chopped into 1/2-inch pieces
  • For the Buttery Streusel Topping:
  • 1/2 cup (60g) all-purpose flour
  • 1/3 cup (70g) packed brown sugar
  • 4 tablespoons (57g) unsalted butter, cold and cubed
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt

Instructions

  1. Preheat your oven to 375°F (190°C). Line your muffin tin with paper liners or grease it lightly.
  2. Prepare the streusel topping: In a small bowl, combine 1/2 cup flour, 1/3 cup brown sugar, 1/2 teaspoon cinnamon, and a pinch of salt. Add cold butter cubes and mix with fingers or pastry cutter until coarse crumbs form. Refrigerate while making batter.
  3. Mix dry ingredients: In a large bowl, whisk together 2 cups flour, 3/4 cup sugar, baking powder, baking soda, salt, and 1 teaspoon cinnamon.
  4. Combine wet ingredients: In a separate bowl, whisk melted butter, eggs, buttermilk, and vanilla extract until smooth.
  5. Fold wet ingredients into dry ingredients gently with a spatula until just combined; some lumps are okay.
  6. Fold in chopped rhubarb evenly throughout the batter.
  7. Spoon batter evenly into muffin cups, filling about 3/4 full.
  8. Generously sprinkle streusel topping over each muffin.
  9. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs and streusel is golden brown.
  10. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

If rhubarb is too tart, sprinkle a teaspoon of sugar on top of the streusel before baking. Avoid overmixing batter to keep muffins fluffy. Use cold butter for streusel to maintain crumbly texture. Streusel can be prepared a day ahead and refrigerated. Frozen rhubarb can be used if thawed and drained. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute buttermilk with coconut yogurt and use vegan butter.

Nutrition

Keywords: rhubarb muffins, streusel topping, spring baking, easy muffins, breakfast muffins, rhubarb recipe, buttery streusel

Find it online: https://goldensimmer.com/fluffy-rhubarb-muffins-recipe-with-easy-buttery-streusel-topping/