Rhubarb Streusel Muffins

Rhubarb Streusel Muffins - a moist muffin base is studded with fresh rhubarb chunks and topped with a crunchy streusel crumble topping which is lightly flavoured with lemon zest and vanilla. This easy streusel muffin recipe can be made with any fruit but is perfect made with fresh rhubarb.

Rhubarb Streusel Muffins

Hi! Happy Saturday! We can still get rhubarb here at the farmer’s market, so I’m going to keep posting rhubarb recipes just in case you can still find it where you are too. I haven’t made muffins for the site in the longest time, which is a bit silly because we are huge fans around here. I have a chocolate cream cheese situation in the works, along with some fun recipes involving summer fruit. Yes please to all of the muffins.

These ones are super simple but I tested them a bunch of times to make sure that my base was really solid, so this will hopefully work for other fruit too if you don’t have rhubarb on hand (I will test it with blueberries hopefully this week, once Rich has recovered from 6 batches of muffins in just over a week). I added yoghurt into the base to help the muffin retain moisture (you can use sour cream if you like too), and then topped them with a streusel / crumble mixture that is super easy - just flour, sugar, and butter, with a wee bit of orange zest and vanilla bean paste for flavour, along with a bit of sliced up rhubarb for a nice wee finish. The rhubarb cooks down perfectly in the muffin and the streusel mixture goes a wee bit crunchy, giving you all the textures all at once.

These come together super fast, and you honestly can’t go wrong with a streusel topping on anything. Happy Baking! x

A few wee tips for Rhubarb Streusel Muffins:

• Muffins don’t like being too snuggled up. If you have two muffin pans then you can do 6 muffins in each, leaving a space between each muffin to help them cook evenly. If you don’t have two muffin pans then no worries at all, one works just fine too!

• I mixed the rhubarb in with the streusel - in testing I just had it on top and it looked a bit awkward.

• I promise there’s loads of rhubarb in these, the stuff I had lost some of its colour in the oven so it is hard to see in the photos.

• I haven’t tried it with other fruit but this would be a great base for other fruit muffins!

• You can also leave the streusel off if you would like!

More Rhubarb Recipes:

• Roasted rhubarb brioche doughnuts
• Rhubarb Shortcake
• Rhubarb Sticky Buns with Mascarpone Frosting
• Rhubarb Galette with Cornmeal Crust
• Brown Butter Strawberry Rhubarb Crumb Buns

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Rhubarb Streusel Muffins

• Author: Erin
• Prep Time: 15
• Cook Time: 30
• Total Time: 45 minutes
• Yield: 12 Muffins 1x

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Description

Rhubarb Streusel Muffins - a moist muffin base is studded with fresh rhubarb chunks and topped with a crunchy streusel crumble topping which is lightly flavoured with lemon zest and vanilla. This easy streusel muffin recipe can be made with any fruit but is perfect made with fresh rhubarb.

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Ingredients

Scale 1x2x3x

Rhubarb Streusel

• 100g sugar
• Zest of ½ an orange
• ½ tsp vanilla bean paste (optional)
• 100g all-purpose flour
• Pinch of salt
• 70g unsalted butter, cold, cut into chunks
• 50g fresh rhubarb, sliced thinly

Rhubarb Muffins

• 250g all-purpose flour
• 200g sugar
• 2 tsp baking powder
• ½ tsp baking soda
• pinch of salt
• 1 egg, at room temperature
• 130g full fat greek yoghurt
• 90g unsalted butter, melted and cooled
• 100g whole milk, at room temperature
• 1 tsp vanilla bean paste, optional
• 200g rhubarb, finely sliced.

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Instructions

Preheat the oven to 375°f / 190°c. Line 1-2 12 hole muffin pans with paper liners (see notes on spacing out muffins)

RHUBARB STREUSEL

1. Place the sugar into a small bowl. Add the orange zest and vanilla if using, and rub in using your fingers. Add in the flour and salt and mix to combine, then add in the butter and rub in using your fingers until the butter is incorporated and the mixture is crumbly.
2. Add in the sliced rhubarb and mix to combine. Set aside.

MUFFINS

1. Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl. In a medium bowl, whisk together the egg, yoghurt, butter, milk, and vanilla bean paste.
2. Add the wet ingredients into the dry ingredients and fold lightly with a spatula to only just combine, then add the chopped rhubarb in and finish folding in the dry ingredients along with the rhubarb (it is important not to over mix muffins).
3. Using a cookie scoop or a cup measure, measure ¼ cup of batter into each muffin cup, smoothing down lightly with a spoon if needed. Top each with about a Tablespoon of the rhubarb streusel, spreading over the surface of the muffin with your fingers.
4. Bake the muffins for 30 to 35 minutes, or until the centres spring back when lightly pressed and a skewer inserted comes out clean. Transfer the pan to a wire rack and allow to cool for 5 minutes before removing from the pan and allowing to cool completely.
5. Store leftovers in an airtight container at room temperature.

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Keywords: Muffins, Streusel, Rhubarb muffins, streusel muffins