Description

These Rhubarb Muffins offer a burst of flavor with every bite, featuring fresh rhubarb, a hint of cinnamon, and a crumbly streusel topping. Perfect for breakfast or a snack!

Ingredients

Scale

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
1/2 cup all purpose flour
1/3 cup white sugar
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
4 tablespoons cold butter

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Instructions

Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin with paper liners.
In a large bowl, whisk together flour, baking powder, salt, sugar, and cinnamon. Add chopped rhubarb and toss to coat.
In a large measuring cup, combine milk and vegetable oil, then add eggs and whisk until fully mixed.
Pour the wet ingredients into the dry mix and stir just until there are no dry flour streaks.
In a separate bowl, mix all streusel topping ingredients with a fork until crumbly, adding extra butter if needed.
Spoon muffin batter evenly into the prepared muffin cups and sprinkle with streusel topping.
Bake for approximately 20 minutes, or until the topping is golden and a toothpick inserted comes out clean.

Notes

Ensure the rhubarb is fresh for the best flavor. Frozen rhubarb can also be used if necessary.
The streusel topping can be made ahead of time and stored in the fridge before use.
Experiment with different spices like nutmeg for added flavor.

Nutrition

Serving Size: 1 muffin
Calories: 200
Sugar: 9g
Sodium: 160mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg