Rhubarb Muffins
You will love these sweet and tart muffins filled with chunks of rhubarb and a buttery cinnamon sugar crumb topping!
Equipment
Ingredients
Crumb Topping:
- 3 Tbsp all purpose flour
- ½ tsp cinnamon
- ¼ cup brown sugar
- ¼ cup finely chopped pecans
- 3 Tbsp salted butter softened
Muffins:
- 1 cup chopped rhubarb
- 1 ¾ cup all purpose flour
- ½ cup sugar
- 2 tsp baking powder
- ¼ tsp salt
- 1 tsp cinnamon
- 1 egg
- ¾ cup milk
- ¼ cup vegetable oil
- 1 tsp vanilla extract
Instructions
- Prepare crumb topping by mixing all ingredients together till crumbly; set aside.
- Spray a muffin pan with non stick spray, and preheat the oven to 375°.
- Place rhubarb in a small bowl; set aside.
- Measure flour into a large mixing bowl. Scoop out about a tablespoon of flour and toss it with the rhubarb.
- To the remaining flour, whisk in the sugar, baking powder, salt, and cinnamon.
- In a small bowl, whisk together the egg, milk, oil, and vanilla.
- Gently stir the wet ingredients into the flour mixture.
- Carefully fold the rhubarb (and any excess flour in the bowl) into the batter.
- Fill prepared muffin cups about 2/3 full, then divide the streusel topping evenly over the muffins.
- Bake at 375° for 17-20 minutes or until a toothpick comes out clean. Let muffins sit in the pan for 3-5 minutes, then remove to cooling racks.
Nutrition
Serving: 1gCalories: 222kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 23mgSodium: 155mgPotassium: 97mgFiber: 1gSugar: 14gVitamin A: 145IUVitamin C: 1mgCalcium: 81mgIron: 1mg
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