breakfast muffins Archives · Jess in the Kitchen

Well, spring has finally arrived in Northern Wisconsin. The trees are blossoming, the bees are buzzing, and the rhubarb and asparagus are pushing up through the ground. I’ll tell you, that makes for one happy food blogger over here. And with the rhubarb coming up, it’s time to bake all the goodies. This year, we started with these delicious and simple Rhubarb Streusel Muffins.

I know the natural combination is sweet strawberry to counter the tartness of the rhubarb. However, the Mr loves rhubarb in all forms, and particularly likes to keep it without the strawberries. What that means is that I worked hard to counter the tartness with just the right amount of sugar without going too heavy as to cover the tartness all together.

These rhubarb streusel muffins fit the bill. They are light and fluffy and the streusel topping gives you the bit of sweetness on the tongue that is just about perfect. You’ll bake up a dozen breakfast treats in no time and everyone will be asking for more!

Let’s get baking!

Your Ingredients

¾ cup whole milk
¼ cup oil
1 large egg
1 teaspoon vanilla
2 cups all purpose flour
6 tablespoons sugar (or ⅜ cup)
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon cardamom
1 cup fresh or frozen rhubarb

Streusel Topping

3 tablespoons flour
3 tablespoons packed brown sugar
2 tablespoons firm butter

Your Steps to Rhubarb Streusel Muffins

Preheat the oven to 400 degrees. Spray 12 medium muffin cups with cooking spray or line with paper baking cups.

In a large bowl, whisk together milk, oil, egg, and vanilla. In a smaller bowl, combine flour, sugar, baking powder, salt, and cardamom. Stir into the wet ingredients until flour is moistened and just combined. Fold in the rhubarb. Divide the batter evenly among the muffin cups.

In a small bowl, combine flour and brown sugar for the streusel topping. Cut the butter into small pieces. Use a pastry blender to cut the butter into the flour and sugar until crumbly. In a pinch, forks or knives can be used. Top each muffin with streusel topping.

Bake for 20-25 minutes or until golden brown. Serve warm with a cup of coffee or tea.

Rhubarb Streusel Muffins

These rhubarb streusel muffins are delicious baked treat that combine the tartness of rhubarb and the sweetness of that streusel topping! Give them a try!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Course Breakfast

Cuisine American

Servings muffins

Equipment

Muffin tin

Ingredients

¾ cup whole milk
¼ cup oil
1 large egg
1 teaspoon vanilla
2 cups all purpose flour
6 tablespoons sugar or ⅜ cup
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon cardamom
1 cup fresh or frozen rhubarb

Streusel Topping

3 tablespoons flour
3 tablespoons packed brown sugar
2 tablespoons firm butter

Instructions

Preheat the oven to 400 degrees. Spray 12 medium muffin cups with cooking spray or line with paper baking cups.
In a large bowl, whisk together milk, oil, egg, and vanilla. In a smaller bowl, combine flour, sugar, baking powder, salt, and cardamom.
Stir into the wet ingredients until flour is moistened and just combined. Fold in the rhubarb.
Divide the batter evenly among the muffin cups.
In a small bowl, combine flour and brown sugar. Cut the butter into small pieces.
Use a pastry blender to cut the butter into the flour and sugar until crumbly.
In a pinch, forks or knives can be used. Top each muffin with streusel topping.
Bake for 20-25 minutes or until golden brown. Serve warm with a cup of coffee or tea.