Description
These buttery rhubarb streusel muffins are the perfect indulgent treat for any occasion, offering a delightful combination of sweet and tart flavors.
Ingredients
Scale
- 1 cup rhubarb, diced
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup brown sugar, packed
- 1/4 cup rolled oats
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, combine the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the diced rhubarb.
- In a separate bowl, mix together the brown sugar, rolled oats, and cinnamon for the streusel topping.
- Spoon the muffin batter into the prepared muffin tin and sprinkle generously with the streusel topping.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Allow to cool before serving.
Notes
- For added flavor, consider adding nuts or chocolate chips to the batter.
- These muffins are best enjoyed fresh but can be stored for later.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg