Rhubarb Muffins with Cinnamon Streusel

Rhubarb Cinnamon Streusel Muffins are incredibly moist, easy to make, and have the best streusel on top! www.littledairyontheprairie.com #rhubarb #bread #quickbread #muffins #cinnamon #sreusel #easyrecipe #baking #breakfast #brunch #yummy #food

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 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings muffins

Calories 275kcal

Author Amy

Ingredients

How to make rhubarb muffins:

1 egg
1 cup milk
⅓ cup vegetable oil
½ teaspoon almond extract
1 cup sugar
2 cup flour
1 teaspoon baking powder
½ teaspoon salt
2 teaspoon cinnamon
1 cup rhubarb diced

To make streusel topping:

⅓ cup brown sugar
3 Tablespoon butter
⅓ cup flour

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.

Nutrition