Tender Rhubarb Muffins Streusel (Print Version)
Tender rhubarb muffins topped with streusel. Perfect for breakfast or snacks!
# Ingredients:
01 -
1/2 cup vegetable oil
02 -
1 cup granulated sugar
03 -
2 large eggs
04 -
1 1/2 cups whole milk
05 -
2 tsp vanilla extract
06 -
2 tsp baking powder
07 -
1/2 tsp baking soda
08 -
1/2 tsp salt
09 -
2 3/4 cups all-purpose flour
10 -
2 cups rhubarb, thinly sliced
→ Streusel Topping
11 -
1/4 cup all-purpose flour
12 -
2 Tbsp granulated sugar
13 -
1 Tbsp unsalted butter at room temperature
# Instructions:
01 -
Preheat oven to 350F and line a 12-cup muffin pan with paper muffin liners.
02 -
Combine the flour, sugar, and butter for the streusel topping. Rub together with your fingers until the butter is incorporated and the mixture has a dry crumbly texture. Set aside.
03 -
In a large mixing bowl, whisk together the vegetable oil, sugar, eggs, milk, and vanilla extract until smooth.
04 -
Add the baking powder, baking soda, and salt to the wet mixture. Whisk well to ensure even incorporation.
05 -
Whisk in the flour until just combined, then gently fold in the chopped rhubarb.
06 -
Divide the batter evenly between the 12 muffin cups. Sprinkle the streusel mixture evenly over the muffins.
07 -
Bake for 23-25 minutes or until a toothpick inserted into the center comes out clean.
08 -
Serve warm with butter, if desired.
# Notes:
01 -
To refresh a leftover muffin, microwave it for 15-20 seconds. It will taste freshly baked.