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Sweet Tangy Rhubarb Muffins

Sweet Tangy Rhubarb Muffins

Moist and tender muffins bursting with the bright, tart flavor of fresh rhubarb, perfectly balanced with a sweet crumb topping.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Baking, Breakfast, Snack
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Muffins
  • 2 cups All-purpose flour
  • 0.75 cup Granulated sugar
  • 2 teaspoons Baking powder
  • 0.5 teaspoon Salt
  • 1 cup Rhubarb fresh, chopped into 1/2 inch pieces
  • 1 large Egg
  • 0.5 cup Milk whole milk recommended
  • 0.25 cup Vegetable oil
  • 1 teaspoon Vanilla extract
For the Optional Streusel Topping
  • 0.5 cup All-purpose flour
  • 0.25 cup Brown sugar
  • 0.25 teaspoon Cinnamon
  • 2 tablespoons Cold unsalted butter cubed

Method
 

Instructions
  1. Preheat oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Gently fold in the chopped rhubarb until evenly distributed.
  3. In a separate medium bowl, whisk the egg, milk, vegetable oil, and vanilla extract until just combined.
  4. Pour the wet ingredients into the dry ingredients. Mix with a spatula until just moistened. Do not overmix; a few lumps are fine.
  5. If making the streusel: Combine streusel ingredients (flour, brown sugar, cinnamon, and cold butter) in a small bowl. Cut in the butter with a fork or two knives until coarse crumbs form.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. Sprinkle generously with the streusel topping, if using.
  7. 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.

Notes

For an extra tangy flavor, toss the chopped rhubarb with 1 tablespoon of extra granulated sugar before adding it to the dry ingredients. Ensure the butter for the streusel is very cold for the best crumble texture.