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Rhubarb Muffin with Cinnamon Streusel

Rhubarb Muffin with Cinnamon Streusel
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Delight in these tender rhubarb muffins topped with a spiced cinnamon streusel, perfect for a sweet breakfast or snack.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, melted
  • 1/2 cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh rhubarb, chopped
  • For the Cinnamon Streusel:
  • 1/3 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 3 tablespoons unsalted butter, cold and cubed

Instructions

  1. Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and ground cinnamon.
  3. In another bowl, combine melted butter, buttermilk, eggs, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently fold until just combined.
  5. Fold in the chopped rhubarb carefully to avoid overmixing.
  6. Prepare the cinnamon streusel by mixing flour, brown sugar, and cinnamon in a small bowl; cut in cold butter until mixture resembles coarse crumbs.
  7. Divide the batter evenly among muffin cups and sprinkle generously with the cinnamon streusel topping.
  8. Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.
  9. Remove from oven and allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For an extra burst of flavor, serve these muffins warm with a light drizzle of honey or a dollop of clotted cream.

Find it online: https://queenofsugar.com/rhubarb-muffin-with-cinnamon-streusel/