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Easy Rhubarb Muffins Recipe with Brown Sugar Streusel

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These easy rhubarb muffins with brown sugar streusel are a perfect spring baking treat, balancing tart rhubarb with a sweet, crunchy topping. Simple, quick, and delicious, they are great for busy mornings or surprise guests.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup (120ml) whole milk or any milk you prefer
  • ⅓ cup (80ml) vegetable oil or melted unsalted butter
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups (about 250g) fresh rhubarb, chopped into ½-inch pieces
  • ½ cup (100g) packed brown sugar (dark brown)
  • ⅓ cup (40g) all-purpose flour (for streusel)
  • ¼ cup (55g) unsalted butter, cold and cubed (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • Pinch of salt (for streusel)

Instructions

  1. Preheat your oven to 375°F (190°C) and line your muffin tin with liners or grease it.
  2. Make the streusel topping: In a small bowl, combine ½ cup brown sugar, ⅓ cup flour, 1 teaspoon cinnamon, and a pinch of salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Set aside.
  3. Mix dry ingredients: In a large bowl, whisk together 2 cups flour, 1 cup sugar, 2 tsp baking powder, ½ tsp baking soda, ½ tsp salt, and 1 tsp cinnamon.
  4. Combine wet ingredients: In a separate bowl, whisk the eggs, milk, oil (or melted butter), and vanilla extract until smooth.
  5. Mix wet and dry ingredients: Pour the wet mixture into the dry ingredients. Stir gently with a spatula just until combined—don’t overmix.
  6. Fold in chopped rhubarb gently, ensuring even distribution.
  7. Spoon the batter into the muffin cups, filling each about ⅔ full (roughly ⅓ cup or 80 ml per cup).
  8. Top each muffin with the streusel, pressing slightly so it sticks.
  9. Bake for 18–22 minutes until golden on top and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely or enjoy warm.

Notes

[‘If using frozen rhubarb, thaw completely and drain excess liquid to avoid soggy muffins.’, ‘Do not overmix the batter to keep muffins tender and airy.’, ‘Keep butter cold for the streusel topping to create crumbly clumps.’, ‘If streusel browns too quickly, loosely tent foil over muffins halfway through baking.’, ‘Chop rhubarb uniformly into ½-inch pieces for even cooking.’, ‘You can substitute all-purpose flour with gluten-free blend and use dairy-free milk and butter for vegan and gluten-free versions.’, ‘For mini muffins, reduce baking time to 12-15 minutes and watch closely.’, ‘Store muffins in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.’]

Nutrition

Keywords: rhubarb muffins, brown sugar streusel, spring baking, easy muffins, quick muffins, tart and sweet muffins

Find it online: https://sagestirs.com/easy-rhubarb-muffins-recipe-with-brown-sugar-streusel-perfect-for-spring-baking/