Rhubarb Muffins with A Little Bit of Streusel On Top

Rhubarb Muffins with A Little Bit of Streusel On Top is a muffin recipe built around baking soda, baking powder and salt. Plan on 24 muffins and about 40 minutes.

• Yield 24 muffins
• Ready in 40 minutes
• Prep 20 minutes
• Cook 20 minutes

Ingredients

Muffins

• 2 ½ cups ( 341 g ) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 ½ cups small diced rhubarb
• 1 ¼ cups ( 265 g ) lightly packed brown sugar
• ½ cup coconut oil , melted, or vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup buttermilk

Streusel

• 1 tablespoon coconut oil , softened
• ¼ cup ( 36 g ) all-purpose flour
• ¼ cup ( 53 g ) lightly packed brown sugar
• ¼ teaspoon cinnamon

Instructions

1. Preheat the oven to 350 degrees F and line two 12-cup muffin tins with liners or grease the cups with cooking spray.
2. In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Toss in the chopped rhubarb and stir to coat.
3. In a medium bowl or large liquid measuring cup, whisk together the brown sugar, oil, egg, vanilla and buttermilk until smooth.
4. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir just until combined. Don't overmix!
5. Divide the batter evenly among the muffin cups.
6. In a small bowl, stir together the streusel ingredients with a fork until crumbly and combined. Sprinkle a little bit (about a teaspoon or so) of the streusel on top of each muffin.
7. Bake for 16-20 minutes until the tops of the muffins spring back to the touch and/or a toothpick inserted in the center comes out clean. Don't overbake or the muffins may be dry.
8. Let the muffins cool for five or so minutes before removing them from the pan to cool completely on a wire rack. These muffins keep great covered at room temperature for several days.

Leave the muffins in the tin for a few minutes, then tip them onto a rack.