Rhubarb Muffins are moist muffins made with frozen or fresh rhubarb! The crunchy brown sugar and oat streusel on the top makes them extra special! They make a great breakfast recipe!
Course Bread, Breakfast, Quick Bread
Cuisine American
Keyword cinnamon rhubarb muffins, rhubarb muffins
Prep Time 20minutes
Cook Time 20minutes
Total Time 40minutes
Servings 12muffins
Calories 275kcal
Author Amy
Ingredients
How to make rhubarb muffins:
1egg
1cupmilk
⅓cupvegetable oil
½teaspoonalmond extract
1cupsugar
2cupflour
1teaspoonbaking powder
½teaspoonsalt
2teaspooncinnamon
1cuprhubarbdiced
To make streusel topping:
⅓cupbrown sugar
3Tablespoonbutter
⅓cupflour
Instructions
Preheat oven to 350 degrees. Spray muffin tin with floured baking spray or use cupcake liners.
In a mixing bowl add flour, baking powder, salt, and cinnamon. Mix together.
In a separate mixing bowl lightly beat egg. Add milk, vegetable oil, and almond extract. Whisk.
Add sugar. Stir.
Add flour mixture and stir just until combined. Be careful not to overmix. Batter will be lumpy.
Fold in chopped rhubarb.
Divide batter between 12 muffin tins.
To make the streusel topping mix butter, brown sugar, and flour topping. Divide toppings over the muffins.
Bake for 15-20 minutes rotating pan halfway through baking.
Cool for 5 minutes in muffin tin. Remove to a wire rack to finish cooling.
Notes
Rhubarb:
Fresh - Wash and dice.
Frozen rhubarb - Thaw and drain frozen rhubarb before using.