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Classic Old Fashioned Rhubarb Muffins Easy Homemade Streusel Recipe

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Tender muffins with pockets of tart rhubarb balanced by a buttery, crumbly streusel topping. A nostalgic, comforting treat perfect for breakfast or brunch.

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
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup (180ml) buttermilk or plain yogurt
  • 1 1/2 cups (about 200g) fresh rhubarb, chopped into 1/2-inch pieces
  • For the Streusel Topping:
  • 1/2 cup (60g) all-purpose flour
  • 1/3 cup (65g) packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup (57g) unsalted butter, cold and cubed
  • Optional: 1/4 cup (30g) chopped walnuts or pecans

Instructions

  1. Preheat oven to 375°F (190°C). Position rack in center and line muffin tin with liners or grease lightly.
  2. Prepare streusel topping: In a medium bowl, combine 1/2 cup flour, 1/3 cup brown sugar, and 1 teaspoon cinnamon. Add cold cubed butter and work in with pastry cutter or forks until coarse crumbs form. Fold in nuts if using. Chill in fridge.
  3. Mix dry ingredients for batter: whisk together 2 cups flour, 3/4 cup sugar, baking powder, baking soda, and salt.
  4. Combine wet ingredients: whisk 2 eggs, vanilla, melted butter, and buttermilk until blended.
  5. Pour wet into dry ingredients and fold gently until just combined; batter will be lumpy.
  6. Fold in chopped rhubarb, patting dry if very juicy.
  7. Fill muffin cups about 3/4 full with batter.
  8. Generously sprinkle chilled streusel topping over each muffin.
  9. Bake 20-25 minutes, checking at 18 minutes with toothpick for moist crumbs but no raw batter.
  10. Cool muffins in pan 5 minutes, then transfer to wire rack to cool completely.

Notes

Do not overmix batter to keep muffins tender. Chill streusel topping before baking to prevent sinking. Pat rhubarb dry to avoid soggy muffins. Use room temperature eggs and dairy for best rise. Oven thermometer helps ensure proper baking temperature. Muffins can be stored at room temperature for 2 days or frozen for up to 3 months.

Nutrition

Keywords: rhubarb muffins, streusel topping, old fashioned muffins, easy muffin recipe, breakfast muffins, brunch recipe, homemade muffins

Find it online: https://atomicbite.com/classic-old-fashioned-rhubarb-muffins-easy-homemade-streusel-recipe/