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Rhubarb Streusel Muffins

A moist flavourful combination of sweet streusel and tart rhubarb
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Prep Time 15 minutes
Cook Time 25 minutes
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.