Rhubarb Streusel Muffins -

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3.89 from 27 votes

Rhubarb Streusel Muffins

Rhubarb Streusel Muffins are tender, studded with tangy rhubarb bits and topped with a crunchy brown sugar streusel.

Prep Time15

Cook Time20

Total Time35

Course: Breads

Cuisine: American

Servings: muffins

Calories: 387kcal

Ingredients

For the Streusel topping

3 tablespoons butter melted
3/4 cup all purpose flour
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt

For the Muffins

3 tablespoons brown sugar
2 1/2 cups diced rhubarb
3 cups all purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup butter melted
1 cup sour cream or plain Greek Yogurt
1/4 cup milk
2 large eggs room temperature
1 1/2 teaspoons vanilla extract

Instructions

Make the streusel by melting the butter and stirring in the flour, brown sugar, and salt until crumbly. Set aside.
Preheat oven to 400°F and line a muffin tin with 12 muffin liners. Stir together the 3 tablespoons brown sugar and diced rhubarb in a small bowl, set aside. Whisk together the flour, sugar, baking powder, cinnamon, salt in a large bowl and set aside.
Beat together the butter, sour cream, milk, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and gently stir together. Do not over mix, there should still be streaks of flour. Gently stir in the rhubarb.
Divide the batter between the muffin tins, (sometimes it makes enough for 13-14 muffins) and then top with the streusel. Bake at 400°F for 5 minutes. Then, without opening the oven, turn the heat down to 350°F and bake for 12-15 more minutes or until a toothpick inserted comes out clean. (Depending on the size of your muffins, you may need a longer baking time - test for doneness and adjust as needed.)

Notes

Here are a couple of muffin-making tips that will yield tall, tender rhubarb streusel muffins. (These apply to any type of muffin actually).

DO NOT over stir the batter. You should just barely combine the wet and dry ingredients. It's okay, there still should be some streaks of flour. Over-stirring will result in tough muffins.

Start baking the muffins at a high temperature for several minutes. This activates the baking powder and creates that nice high dome on top of the muffin. Then turn the oven down to a moderate temperature (350°F) to finish baking them.

Depending on the size of your muffins, you may need a longer baking time - test for doneness and adjust as needed.

They are great to eat warm, but most muffins are best the next day and will be moister after sitting covered for at least several hours.

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