These Rhubarb Streusel Muffins are quick and easy to make. You’ll need one chicken or duck egg, and some fresh rhubarb. As always, we include substitutions for gluten and dairy free versions.
We talk you through making and baking these muffins in Episode 288 of our podcast. If you like these muffins, you may also enjoy our recipes for Rhubarb Custard Cake and Victoria Sponge Cake with Strawberry Rhubarb Compote.
Ingredients
Streusel
3/4 cup all-purpose flour or gluten free 1-1 flour
1/3 cup brown sugar
1/2 tsp cinnamon
½ teaspoon cardamom
1/2 tsp salt
1/3 cup butter or dairy free butter, cold and cut into small chunks
Muffins
1 3/4 cup all-purpose flour or gluten free 1-1 flour
1/3 cup granulated sugar
2 tsp baking powder
1/4 tsp salt
3/4 cup milk or dairy free milk
1/2 cup vegetable oil
1 chicken or duck egg
1 cup rhubarb, finely chopped
Instructions
Preheat the oven to 375°
Grease or spray or line a 12 cup muffin tin or a 6 cup jumbo muffin tin with paper liners. Set aside.
In a small/medium mixing bowl, whisk the dry streusel ingredients together. Use a pastry blender or your fingers or whatever you like to cut the butter into the flour mixture. Blend until the mixture is crumbly and sticks together in clumps. Set aside.
In a large mixing bowl, add the flour, sugar, baking powder, and salt and whisk until well blended.
In a small/medium mixing bowl mix, add all of the wet ingredients and whisk well.
Pour the wet ingredients into the bowl of dry ingredients and using a spatula or wooden spoon, mix gently until ingredients are reasonably well mixed. Don’t overmix, some lumps are okay.
Fold in the rhubarb and pour the batter into the prepared muffin tins.
Sprinkle the streusel over top of the muffins. Press it into the batter just a bit.
Bake for 19-21 minutes, 30 minutes for jumbo, or just until the tops are lightly golden brown and spring back when touched, or a tester comes out clean. Cool and enjoy!