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A collection of tempting rhubarb recipes presented beautifully in a cookbook.

Rhubarb Muffins with Streusel Topping (Bakery Style)

Indulge in these delightful bakery-style rhubarb muffins, featuring a tender crumb, juicy rhubarb chunks, and a sweet, crunchy streusel. Perfect for a springtime treat or a special breakfast.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 muffins
Calories 280 kcal

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Muffin tin
  • Paper liners
  • Wire rack

Ingredients
  

For the Muffins:

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 3/4 cup milk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1.5 cups rhubarb, chopped

For the Streusel Topping:

  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup cold butter, cubed
  • 1/2 teaspoon cinnamon

Instructions
 

Prepare the Streusel Topping:

  • In a small bowl, combine flour, sugar, and cinnamon. Cut in the cold butter with a fork or your fingers until crumbly. Set aside.

Prepare the Muffin Batter:

  • Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  • In a separate medium bowl, whisk together egg, milk, vegetable oil, and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and mix until just combined; do not overmix. Gently fold in the chopped rhubarb.

Bake the Muffins:

  • Divide the batter evenly among the 12 muffin cups. Sprinkle the streusel topping generously over each muffin.
  • Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

For extra flavor, lightly toss the chopped rhubarb with a tablespoon of flour before adding it to the batter to prevent it from sinking to the bottom. These muffins are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.