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Easy Tangy Rhubarb Muffins Recipe with Homemade Streusel Topping

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These muffins combine the bright, tangy flavor of fresh rhubarb with a buttery, crumbly streusel topping for a cozy, delicious treat perfect for spring and early summer.

Ingredients

Scale
  • 2 cups fresh rhubarb, chopped into ½-inch pieces
  • 2 cups all-purpose flour (240g) or 1:1 gluten-free flour substitute
  • ¾ cup granulated sugar (150g)
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup unsalted butter, melted (75g)
  • ½ cup plain Greek yogurt (120g) or dairy-free alternative
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • For the streusel topping:
  • ½ cup all-purpose flour (60g)
  • ⅓ cup brown sugar (70g)
  • 3 tablespoons unsalted butter, cold and cubed (45g)
  • ½ teaspoon ground cinnamon (optional)
  • Pinch of salt

Instructions

  1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups well.
  2. In a large bowl, whisk together 2 cups all-purpose flour, ¾ cup granulated sugar, 2 teaspoons baking powder, ¼ teaspoon baking soda, and ½ teaspoon salt.
  3. In a separate small bowl, combine ½ cup flour, ⅓ cup brown sugar, ½ teaspoon cinnamon (if using), and a pinch of salt. Add 3 tablespoons cold, cubed unsalted butter. Use a pastry cutter or two forks to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside in the fridge to keep cool.
  4. In another bowl, whisk together ⅓ cup melted butter, ½ cup Greek yogurt, 2 large eggs, and 1 teaspoon vanilla extract until smooth.
  5. Slowly pour the wet mixture into the dry ingredients. Gently fold using a rubber spatula just until combined. Avoid overmixing; a few lumps are okay.
  6. Carefully fold in the 2 cups chopped fresh rhubarb pieces.
  7. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
  8. Generously sprinkle the chilled streusel mixture over each muffin.
  9. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  10. Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Use cold butter for the streusel topping to achieve a crumbly texture. Avoid overmixing the batter to keep muffins tender. If streusel browns too quickly, tent muffins with foil halfway through baking. Frozen rhubarb can be used if thawed and drained well. For dairy-free versions, substitute butter and yogurt with plant-based alternatives.

Nutrition

Keywords: rhubarb muffins, streusel topping, easy muffins, tangy muffins, spring baking, homemade muffins, breakfast muffins

Find it online: https://tastytuck.com/easy-tangy-rhubarb-muffins-recipe-with-homemade-streusel-topping/