Let the rhubarb muffins cool in the pans for 10 minutes before serving. Then, sprinkle the tops with the streusel and bake for 25 minutes. Portion the muffins, add the streusel, and bake.įill the muffin cups with the batter until they’re about 2/3 full. Stir in the rhubarb and walnuts until you no longer see streaks of flour. Then, gently mix by hand with a rubber spatula and stop just before everything is combined (you should still see streaks of flour). Pour the dry ingredients into the bowl of wet ingredients. Set aside.Īdd the brown sugar, buttermilk, oil, egg, and vanilla to a large bowl and beat them with an electric mixer until smooth. Sift the flour, baking soda, baking powder, and salt in a bowl. Combine the dry ingredients and wet ingredients separately. You can also do this by hand if the butter has cooled. It should resemble coarse sand with small to medium crumbs. Mix the sugar with the melted butter and cinnamon with a fork. For moist muffins inside and out, line the pans with paper cups.) 2. (For a crisp exterior, grease the pans with non-stick spray or butter. Preheat the oven to 350 degrees Fahrenheit (175☌) and grease a muffin pan with cooking spray or line the holes with paper cups. Just make the batter, mix in the extras, bake, and enjoy! 1. This recipe is similar to most muffin recipes. Butter: To make the topping buttery and to hold the sugar and cinnamon together.But white will give it a crispier finish. I usually go for whatever I use in the recipe since it’s out. Feel free to leave them out if you need the muffins nut-free. Walnuts: Something crunchy for a nice textural contrast.Vanilla Extract: For an extra flavor boost.Egg: To bind the ingredients, add richness, and help the muffins rise.Buttermilk: For richness, flavor, and moisture.Salt: Just a pinch, to balance out the sugar.Baking Powder and Soda: The leavening agents that help the batter rise.Brown Sugar: Granulated sugar is fine, too, but I prefer brown for the added molasses.Stick to all-purpose flour for best results, and be sure to measure it accurately. Flour: The base that provides structure.If using frozen, thaw it and drain the excess liquid away. Rhubarb: Pick deep red stalks for the best color and taste.That said, I usually get a lot of fresh fruit in the summer, clean it, cut it, and freeze it for later. And since it’s seasonal, it’s more of a summer recipe. The only thing you might not have for this recipe is the fruit. Ready in a flash, these are ideal for brunch, snacking, or even a light summer dessert. And that’s super delicious on its own, to be honest.īut the crunchy cinnamon top is too good to miss out on. The base is fluffy, sweet, and chock full of real fruit. These rhubarb streusel muffins look incredible, smell amazing, and taste insanely good. Say hello to your new favorite breakfast on the go. You won’t regret it! Rhubarb Streusel Muffins So whether you get it from the farmers market or your backyard, try this rhubarb muffins recipe. Rhubarb may not be as mainstream as strawberries or blueberries, but it’s definitely worth adding to your baking rotation.Īfter all, it’s bright, vibrant, and jam-packed with sweet-tart flavor.Īnd it goes so well in this tender muffin recipe.
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