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Rhubarb Muffin with Cinnamon Streusel

Rhubarb Muffin with Cinnamon Streusel
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Delight in these tender rhubarb muffins topped with a crunchy cinnamon streusel, perfect for a sweet breakfast treat or afternoon snack.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • 1 ½ cups chopped fresh rhubarb
  • For the streusel:
    • ½ cup all-purpose flour
    • ⅓ cup brown sugar
    • 1 teaspoon ground cinnamon
    • ⅓ cup cold unsalted butter, diced

Instructions

  1. Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, combine melted butter, egg, vanilla extract, and sour cream until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently fold together until just combined.
  5. Fold in the chopped rhubarb carefully.
  6. In a small bowl, prepare the streusel by mixing flour, brown sugar, and cinnamon. Cut in cold butter until mixture resembles coarse crumbs.
  7. Divide the batter evenly among muffin cups and sprinkle the cinnamon streusel generously on top.
  8. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  9. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For extra flavor, serve these muffins slightly warm with a smear of butter or cream cheese.

Find it online: https://wayofmama.com/rhubarb-muffin-with-cinnamon-streusel/