Rhubarb Muffins with Cinnamon Streusel
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!
Servings 12 muffins
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
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.
- Fresh - Wash and dice.
- Frozen rhubarb - Thaw and drain frozen rhubarb before using.
Calories: 275kcal | Carbohydrates: 43g | Protein: 4g | Fat: 10g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 174mg | Potassium: 98mg | Fiber: 1g | Sugar: 24g | Vitamin A: 152IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg