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Bakery Style Rhubarb Muffins

Bakery Style Rhubarb Muffins

Moist, tender muffins packed with tart rhubarb and topped with a sweet, crunchy streusel, reminiscent of your favorite bakery treat.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

Rhubarb Filling & Streusel
  • 1.5 cups rhubarb chopped into 1/2-inch pieces
  • 1/4 cup granulated sugar for rhubarb mixture
  • 1/2 cup all-purpose flour for streusel
  • 1/4 cup packed brown sugar for streusel
  • 4 tablespoons cold unsalted butter cut into small cubes, for streusel
  • 1/2 teaspoon ground cinnamon for streusel
Muffin Batter
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg lightly beaten
  • 1/2 cup whole milk
  • 1/2 cup plain Greek yogurt or sour cream
  • 1/4 cup unsalted butter melted
  • 1 teaspoon vanilla extract

Method
 

Instructions
  1. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease thoroughly.
  2. Prepare the streusel: In a small bowl, combine the 1/2 cup flour, brown sugar, 4 tablespoons cold butter cubes, and cinnamon. Use your fingers or a pastry blender to cut the butter into the dry ingredients until coarse crumbs form. Set aside in the refrigerator.
  3. Prepare the rhubarb: In a separate medium bowl, gently toss the chopped rhubarb with 1/4 cup granulated sugar until coated. Set aside.
  4. Prepare the dry ingredients: In a large bowl, whisk together the 2 cups flour, 3/4 cup granulated sugar, baking powder, baking soda, and salt.
  5. Prepare the wet ingredients: In a medium bowl, whisk together the egg, milk, yogurt/sour cream, melted butter, and vanilla extract until smooth.
  6. Combine the batter: Pour the wet ingredients into the dry ingredients and mix gently with a spatula just until combined. Do not overmix; a few lumps are okay. Fold in half of the sugared rhubarb gently.
  7. Fill the tins: Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. Top each muffin with the remaining sugared rhubarb.
  8. Top and bake: Sprinkle the reserved chilled streusel evenly over the rhubarb on top of each muffin. Bake for 5 minutes at 400°F, then reduce the oven temperature to 375°F (190°C) and bake for an additional 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool in the tin for 5 minutes before transferring to a wire rack.

Notes

For extra bakery-style height, ensure your oven is fully preheated to 400°F before placing the muffins in. Avoid overmixing the batter, as this develops gluten and leads to tough muffins.