Rhubarb Streusel Muffins
These are easy and delicious muffins perfect for the season! They are soft and light Rhubarb Streusel Muffins, with rhubarb and vanilla flavours in every bite. They have a sweet buttery streusel sprinkled on top too.
Ingredients
For the muffins
- 1/3 cup butter melted and cooled
- 1/4 cup oil
- 2 large eggs room temperature
- 1 cup buttermilk* room temperature
- 1 tbsp vanilla
- 1 cup white sugar
- 2 1/2 cups all-purpose flour + 2 tbsp for dusting
- 2 tsps baking powder
- 1 tsp baking soda
- 1 tbsp cornstarch
- 1/4 tsp salt
- 2 cups rhubarb sliced in thin pieces
For the streusel
- 3/4 cup all-purpose flour
- 5 tbsp butter cold
- 1/3 cup white sugar
Instructions
For the streusel
- In a medium sized bowl, add flour, sugar, and cold butter. Using your hands, mix this until crumbly and combined. Set aside while you make the muffin batter.3/4 cup all-purpose flour, 5 tbsp butter, 1/3 cup white sugar
For the muffins
- Preheat the oven to 425℉/218℃. Line the muffin tin with 12 liners and set aside. Melt the butter and as it cools, begin to prep the rest of your ingredients.1/3 cup butter
- Wash and dry the rhubarb (not completely so it's still a bit wet). Then slice the rhubarb into thin pieces and set aside.2 cups rhubarb
- In a small bowl, whisk together flour, salt, cornstarch, baking powder, and baking soda. Set aside.2 1/2 cups all-purpose flour, 2 tsps baking powder, 1 tsp baking soda, 1 tbsp cornstarch, 1/4 tsp salt
- In a large bowl, whisk together melted and slightly cooled butter, oil, and white sugar. Whisk for 2-3 minutes until well combined.1/3 cup butter, 1/4 cup oil, 1 cup white sugar
- Add in the eggs and vanilla. Continue whisking until air bubbles start to form and the mixture is paler in color, another 2-3 minutes.2 large eggs, 1 tbsp vanilla
- Whisk in the buttermilk. It's ok if the mixture is clumpy this is normal from the buttermilk.1 cup buttermilk*
- Toss in the dry ingredients. Using a spatula, mix until just completely combined.
- Add 2 tbsp of flour into the rhubarb and toss it around, evenly coating the rhubarb pieces in flour. This will help prevent them from sinking to the bottom. Then mix the rhubarb in a few times. Don't over-mix!2 cups rhubarb
- Evenly divide the batter between 14 liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Sprinkle streusel on top.
- Bake the muffins at 425°F for 5 minutes, then turn down to 375°F and bake for an additional 20-25 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean. Mine took 28 minutes total.
- These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!
Notes
Rhubarb - I used bright pink rhubarb as it looks pretty, but all rhubarb has the same tangy taste, so if yours is green it still works! I tossed it in 2 tbsp of flour right before adding it into the muffin batter to help prevent it from sinking to the bottom.
Buttermilk - You can use store-bought buttermilk, but I always make mine at home. Combine 1 cup of milk (dairy or non-dairy) with 2 tbsp of lemon juice. Allow it to sit on your counter for 10-15 minutes to activate before using.
This recipe makes 12-14 muffins, depending on how full you fill each liner. I made 12 muffins!