Rhubarb Cinnamon Streusel Muffins
There’s so much to love about Rhubarb Cinnamon Streusel Muffins! They’re incredibly moist and are studded with sweet pieces of rhubarb. Don’t forget about the scrumptious streusel topping either! You’ll want to pick it off and eat it by itself!
Servings 12 muffins
Ingredients
- Muffins:
- 1 egg
- 1 c. milk
- ⅓ c. vegetable oil
- ½ tsp. Almond extract
- 1 c. sugar
- 2 c. flour
- 1 tsp. Baking powder
- ½ tsp. Salt
- 2 tsp. Cinnamon
- 1 c. chopped rhubarb
- Streusel Topping:
- ⅓ c. sugar
- 3 T. butter
- ⅓ c. flour
Instructions
- Preheat oven to 350 degrees. Spray muffin tin with floured baking spray.
- 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 should be lumpy.
- Fold in chopped rhubarb.
- Fill prepared muffin tin.
- 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.