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Rhubarb Streusel Muffin on white plateI am a well-known lover of rhubarb!  Not so much Strawberry Rhubarb Pie; I have yet to find a recipe that does not seem too sweet to me.   But  rhubarb muffins?  Bring it on!  Coffeecake?  Oh, yea!  I have collected quite a few recipes over the years.  This one is one of my favorites, and it is one of the few recipes that I have found that does not require cooking the rhubarb before you put it in the recipe.

The streusel is amazing (I have been know to stuff crumbs that have fallen off the muffins straight into my mouth)!  And I love the little nuggets of rhubarb tartness!  So when you see fresh rhubarb, give these rhubarb muffins a try!

Prep Time: 20 Minutes
Cook Time: 22 Minutes
Total Time: 42 Minutes
Servings: 12

Ingredients:

  • For Streusel: 3/4 C all purpose flour
  • 1/2 C brown sugar
  • 1/2 tsp cinnamon
  • pinch of salt
  • 6 Tablespoons melted butter
  • 1/2 C rolled oats
  • For Muffins: 2 1/4 C all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp. cinnamon
  • 1 tsp salt
  • 1/2 C unsalted butter (1 stick)
  • 1/2 C granulated sugar
  • 1/2 C brown sugar, packed
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 C sour cream
  • 2 C diced rhubarb

Instructions:

  1. Preheat oven to 375 degrees. Grease or line with muffin papers the wells of a 12-cup muffin pan. If using paper liners, spray the insides with nonstick spray to keep the muffins from tearing when you take the paper off. Spray the tops of the muffin pan, as these muffins spread.

    FOR THE STREUSEL:
    Combine the flour, sugar, cinnamon and salt in a medium bowl. Stir in the melted butter to make large crumbs; mix in the oats. Set the mixture aside.

    FOR THE MUFFINS:
    Whisk together the flour, baking soda, baking powder, cinnamon and salt, set aside.
    Cream together the butter and sugars (both!) until light and fluffy. Mix in the egg and vanilla, scraping the sides and bottom of the mixing bowl to make sure everything is evenly combined.
    Mix in half the dry ingredients, and then the sour cream, and then the other half of the dry ingredients. Scrape the bowl once more, mix one more minute, and then stir in the rhubarb.

    Scoop the batter by heaping 1/4-cupfuls into the prepared pan. They will be very full. Sprinkle the tops with the streusel mixture, pressing it in lightly. Bake for 23 - 25 minutes, until a toothpick inserted into the center comes out clean.

Recipe Cuisine: American

Recipe By: King Arthur - February 28, 2020

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