These Best Ever Rhubarb Streusel Muffins are the perfect sweet snack! This is such an easy recipe that’s packed with fresh rhubarb and a sweet, crunchy streusel topping!
MY LATEST VIDEOS
NEVER MISS A POST! FOLLOW ME ON:
FACEBOOK | PINTEREST | INSTAGRAM | TWITTER
If there’s one kind of recipe that you, my dear readers, absolutely love it’s muffins. Every single time I post a muffin recipe you guys just eat it up (pardon the pun!!) so I’m bringing you yet another one of my favourite muffin recipes today – these Best Ever Rhubarb Streusel Muffins! They’re one of my favourite recipes for rhubarb season and since you all loved my Rhubarb Streusel Cake recipe so much, I thought I’d make a muffin version!
I’ve only grown rhubarb myself once before and if you’ve been a reader of mine for awhile now you know how terrible I am at gardening. I’m dying to grow my own rhubarb starting next spring, so if you have any tips and tricks for me please leave me a comment below!
We love Rhubarb so much and use it in so many delicious recipes like,
-
Stewed rhubarb over ice cream, over cake, or on toast
-
In smoothies
-
Strawberry Rhubarb Jam
-
Our favourite Rhubarb Streusel Cake
-
These Best Ever Rhubarb Streusel muffins
-
Strawberry Rhubarb Cobbler
The possibilities are endless!
Looking for even MORE muffin recipes? Try my most popular recipe ever, these Best Ever Banana Muffins!
NEVER MISS A POST! FOLLOW ME ON:
FACEBOOK | PINTEREST | INSTAGRAM | TWITTER
I hope you enjoy these Best Ever Rhubarb Streusel Muffins as much as we do! Let me know in the comments below, what’s your favourite muffin flavour? I’d love to know!!
Kitchen Tools I Recommend:
Best Ever Rhubarb Streusel Muffins
These Best Ever Rhubarb Streusel Muffins are the perfect sweet snack! This is such an easy recipe that's packed with fresh rhubarb and a sweet, crunchy streusel topping!
Ingredients
For the muffins:
- 2 1/2 cups all purpose flour
- 3 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup white sugar
- 1/2 teaspoon ground cinnamon
- 2-3 cups fresh, chopped rhubarb
- 1 cup low fat milk
- 1/2 cup vegetable oil
- 2 eggs
For the streusel topping:
- 1/2 cup all purpose flour
- 1/3 cup white sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 6 tablespoons melted butter
Instructions
-
Preheat your oven to 350 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners.
-
Add the flour, baking powder, salt, sugar and cinnamon to a large bowl and whisk together to combine. Add the rhubarb and toss well to coat.
-
Measure the milk and vegetable oil into a large measuring cup, adding the eggs and whisking until all the wet ingredients are combined.
-
Add the wet ingredients to the dry ingredients and mix just until no streaks of flour remain.
-
Combine all the ingredients of the streusel topping and mix with a fork until crumbly.
-
Distribute the muffin batter evenly among the 12 prepared muffin cups and top each with the streusel topping.
-
Bake at 350 degrees Fahrenheit for about 20 minutes or until the streusel topping is a light golden brown and a toothpick inserted into one of the muffins comes out clean.
Recipe Notes
These muffins keep at room temperature in an airtight container for about 3 days.
Linda says
Easy, delicious and quick!
Chrissie says
Thanks Linda! Glad you like the recipe!