Rhubarb Streusel Muffins combine the tartness of rhubarb with the sweetness of a tender muffin base and a crunchy streusel topping. Perfect for breakfast, brunch, or an afternoon snack, these muffins bring a delightful balance of flavors and textures. The golden, buttery topping elevates them to bakery-level indulgence, while the tangy rhubarb provides a refreshing twist. Let’s bake these irresistible muffins that are sure to brighten your day!
Servings and Macros
- Yield: 12 muffins
- Calories: 220 per serving
- Protein: 4g
- Carbohydrates: 30g
- Fats: 10g
- Fiber: 2g
- Sugar: 15g
Health Benefits of Each Ingredient
- Rhubarb: High in fiber and vitamin K, rhubarb adds a tangy, nutritious touch.
- Greek Yogurt: Provides protein and moisture, making the muffins tender.
- Almond Flour (optional): Adds healthy fats and enhances texture.
Ingredients
For the Muffins:
- 1 1/2 cups all-purpose flour (or 1 1/4 cups all-purpose and 1/4 cup almond flour)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup Greek yogurt
- 1 tsp vanilla extract
- 1 1/2 cups diced rhubarb
For the Streusel Topping:
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 tsp ground cinnamon
- 2 tbsp unsalted butter, cold and cubed
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Line a 12-cup muffin tin with paper liners or grease it lightly.
- Prepare the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Mix the Wet Ingredients:
- In a large mixing bowl, combine the sugar and melted butter until smooth.
- Add the eggs, Greek yogurt, and vanilla extract, mixing until fully incorporated.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the diced rhubarb.
- Make the Streusel Topping:
- In a small bowl, mix the flour, brown sugar, and cinnamon.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Assemble and Bake:
- Divide the muffin batter evenly among the prepared muffin cups.
- Sprinkle the streusel topping over each muffin.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Pairing Recommendations
Tea: Pair with a floral Earl Grey or a bright lemon ginger tea.
Coffee: Enjoy with a creamy cappuccino or a caramel latte.
Non-Alcoholic Options:
- A cold glass of rhubarb lemonade.
- Sparkling water with a splash of cranberry juice.
- Vanilla almond milk for a creamy contrast.
Tips for Success
- Fresh Rhubarb: Use fresh rhubarb for the best flavor and texture. If using frozen, thaw and drain it well.
- Don’t Overmix: Mix the batter just until combined to avoid dense muffins.
- Chill the Streusel: Keep the streusel topping cold to ensure it stays crumbly and crisp during baking.
Rhubarb Streusel Muffins are the perfect way to enjoy the tangy sweetness of rhubarb in a convenient, handheld treat. Whether served warm from the oven or enjoyed the next day, these muffins are sure to delight. Happy baking