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!
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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,
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Stewed rhubarb over ice cream, over cake, or on toast
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In smoothies
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Strawberry Rhubarb Jam
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Our favourite Rhubarb Streusel Cake
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These Best Ever Rhubarb Streusel muffins
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Strawberry Rhubarb Cobbler
The possibilities are endless!
Looking for even MORE muffin recipes? Try my most popular recipe ever, these Best Ever Banana Muffins!
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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!!
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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
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Preheat your oven to 350 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners.
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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.
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Measure the milk and vegetable oil into a large measuring cup, adding the eggs and whisking until all the wet ingredients are combined.
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Add the wet ingredients to the dry ingredients and mix just until no streaks of flour remain.
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Combine all the ingredients of the streusel topping and mix with a fork until crumbly.
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Distribute the muffin batter evenly among the 12 prepared muffin cups and top each with the streusel topping.
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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!