Streusel Topped Rhubarb Muffins
These streusel topped rhubarb muffins are the perfect way to start the day. Slightly sweet and tart and topped with a simple brown sugar streusel. You'll love these muffins!
Servings: 12 muffins
Ingredients
For the muffins:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup granulated sugar
- 1 large egg
- 1/4 cup plain greek yogurt
- 1/3 cup vegetable oil
- 1 cup buttermilk
- 1 teaspoon pure vanilla extract
- 1 cup rhubarb chopped
For the streusel topping:
- 1/3 cup brown sugar
- 1/3 cup all-purpose flour
- 3 tablespoons butter cubed
Instructions
For the muffins:
- Preheat your oven to 350 degrees F and spray a 12 count muffin tin with non-stick spray or line with paper liners.
- In a large bowl whisk together flour, baking powder, and baking soda, set aside.
- In a small mixing bowl whisk together granulated sugar, egg, egg, Greek yogurt, vegetable oil, buttermilk, and vanilla extract.
- Add the wet ingredients to the dry and mix until just combined.
- Fold the rhubarb into the batter.
- Fill each muffin tin 2/3 of the way full of batter and top each muffin with 1 tablespoon streusel.
- Bake for about 15-20 minutes or until a toothpick comes out clean when checked in the middle.
- Let cool and enjoy within 3 days.
For the streusel:
- Add the brown sugar, flour and butter to the bowl of a food processor.
- Pulse the mixture until the butter is combined and the texture of wet sand.
- Remove the streusel from the food processor and top muffins.
Nutrition
Serving: 1g | Calories: 254kcal | Carbohydrates: 38g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Cholesterol: 24mg | Sodium: 144mg | Fiber: 1g | Sugar: 19g