Rhubarb Streusel Muffins

These muffins are moist and the sweetness of the coffee cake topping pairs beautifully with the tartness of the rhubarb. Rhubarb is one of my favourite spring vegetables and very under appreciated, in my opinion. We use it for baking, canning, cooking, and freezing to enjoy it all year round.

I adore any muffin but these ones are particularly a favourite. Paired with a tea and with a friend eaten in the garden is probably one of the loveliest ways to spend a May afternoon. I hope you think so too.

Love Jenn xx

Rhubarb Streusel Muffins

A moist flavourful combination of sweet streusel and tart rhubarb

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Servings: 12

Course: Dessert

Ingredients Method Notes

Ingredients

  

• 1 1/4 cups organic cane sugar
• 1/2 cup avocado oil or melted butter
• 1 large egg
• 1 cup Buttermilk or 1 cup milk with 3/4 tbsp lemon juice added
• 1 tsp vanilla
• 1 1/2 cups diced rhubarb
• 2 1/2 cups organic unbleached all purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp sea salt

Streusel Topping

• 1 tbsp butter
• 1/3 cup organic cane sugar
• 1 tsp cinnamon

Method

 

1. Preheat the oven to 400 degrees. Prepare muffin tins with paper liners.
2. Combine sugar, oil or butter, egg, vanilla, and buttermilk in the bowl of a mixer. Beat well.
3. Stir in rhubarb.
4. In a small bowl, mix flour, baking soda, baking powder, and salt together.
5. Stir dry ingredients into mixer bowl wet ingredients.
6. Mix until ingredients are just combined.
7. Fill muffin tins to the top. Then in a small bowl, mix streusel ingredients together until they are crumb-like and top each muffin with a small amount.
   
8. Bake for 20-25 minutes.

Notes

I have used melted butter in the place of the oil but they aren’t as moist. More dense and cake like but still very good. 

you can add 1/2 cup of chopped pecans or walnuts to the batter when you stir in the rhubarb as well….delicious!

To use Freshly milled flour:

I use soft white kernals for these. You can use 1 1/4 cups of freshly milled soft white and 1 1/2 cups unbleached white. Let batter rest in fridge for 30 minutes before scooping and baking.