Print

Easy Rhubarb Crumble Muffins Recipe with Crunchy Streusel Top

easy rhubarb crumble muffins - featured image
Print Recipe

These easy rhubarb crumble muffins feature a tangy burst of fresh rhubarb paired with a buttery, crunchy streusel topping. Perfect as a seasonal snack or brunch treat, they are moist, flavorful, and simple to make.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 1/2 cup (115g) unsalted butter, softened
  • 4 tablespoons (60g) unsalted butter, cold and cubed (for streusel)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) plain yogurt or sour cream
  • 1 1/2 cups (about 200g) fresh rhubarb, chopped into small pieces
  • 1 teaspoon lemon zest (optional)
  • 1/4 cup (30g) all-purpose flour (for streusel topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly.
  2. In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1 teaspoon ground cinnamon.
  3. In a medium bowl, beat 3/4 cup granulated sugar with 1/2 cup softened unsalted butter until creamy and smooth. Add 2 large eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract and 1/2 cup plain yogurt or sour cream until just combined.
  4. Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined and a bit lumpy. Avoid overmixing.
  5. Fold in 1 1/2 cups chopped fresh rhubarb and 1 teaspoon lemon zest if using.
  6. In a small bowl, mix 1/2 cup packed brown sugar, 1/4 cup all-purpose flour, and 1 teaspoon ground cinnamon. Cut in 4 tablespoons cold, cubed unsalted butter using a pastry cutter, fork, or fingers until mixture resembles coarse crumbs.
  7. Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full. Sprinkle the streusel topping generously over each muffin.
  8. Bake for 18–22 minutes, or until tops are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Remove from oven and let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Pat rhubarb dry if watery to avoid soggy muffins. Use cold butter for streusel to get crunchy topping. Do not overmix batter to keep muffins tender. Muffins can be frozen individually for up to 3 months. Reheat gently to preserve streusel crunch.

Nutrition

Keywords: rhubarb muffins, crumble muffins, streusel topping, spring recipes, easy muffins, rhubarb recipe, breakfast muffins, snack muffins

Find it online: https://flurpchef.com/easy-rhubarb-crumble-muffins-recipe-with-crunchy-streusel-top-tutorial/