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Rhubarb Muffin with Cinnamon Streusel

Rhubarb Muffin with Cinnamon Streusel
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Delight in tender rhubarb muffins topped with a sweet and crunchy cinnamon streusel, perfect for a cozy breakfast or afternoon treat.

Ingredients

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

Instructions

  1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda, and cinnamon.
  3. In another bowl, mix the melted butter, buttermilk, eggs, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix.
  5. Fold in the chopped rhubarb carefully.
  6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  7. To make the streusel, combine the flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter with a pastry cutter or fingers until the mixture resembles coarse crumbs.
  8. Sprinkle the cinnamon streusel evenly over each muffin.
  9. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  10. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For extra flavor, serve the muffins warm with a dollop of whipped cream or a drizzle of honey.

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