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!
Servings: 12 muffins
Equipment
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.