Rhubarb Muffins with Streusel Topping
These tender rhubarb muffins are tangy, moist, and topped with a buttery streusel for the perfect sweet-tart balance. A nostalgic, no-fuss summer bake made with Greek yogurt and fresh rhubarb.
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Servings: 12 Standard Muffins
Calories: 210kcal
Cost: $6
Equipment
- 1 Muffin tin 12-count standard size
- 1 Mixing bowl Large, for batter
- 1 Spatula Silicone or wooden
- 1 Measuring cups Dry and wet
- 1 Cooling rack Optional but recommended
Ingredients
- Muffin Batter
- Amount Unit Ingredient Notes
- 2 cups all-purpose flour leveled
- ¾ cup granulated sugar or coconut sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 eggs room temperature
- ½ cup unsalted butter melted and slightly cooled
- ¾ cup Greek yogurt or buttermilk
- 1½ cups chopped rhubarb fresh or frozen thawed + drained
- 1 tsp vanilla extract optional
- Streusel Topping
- Amount Unit Ingredient Notes
- ⅓ cup brown sugar packed
- ⅓ cup all-purpose flour
- ¼ cup cold butter cubed
- ¼ tsp cinnamon optional
Instructions
- Muffins
- Preheat oven to 375°F (190°C). Line or grease a 12-cup muffin tin.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk eggs, melted butter, Greek yogurt, and vanilla.
- Fold wet ingredients into the dry ingredients just until combined.
- Gently fold in chopped rhubarb. Do not overmix.
- Spoon batter evenly into muffin cups, filling about ¾ full.
- Streusel Topping
- In a small bowl, combine brown sugar, flour, and cinnamon.
- Add cold butter and mix with fingers or fork until crumbly.
- Sprinkle streusel generously over each muffin.
- Bake
- Bake for 22–25 minutes, or until golden and a toothpick comes out clean.
- Cool in pan 5 minutes, then transfer to wire rack.
Notes
You can sub half the flour with whole wheat for a heartier muffin.
Use a mix of rhubarb and strawberries for a sweeter profile.
Freeze cooled muffins in airtight container for up to 3 months.
Nutrition
Calories: 210kcal | Carbohydrates: 29g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 160mg | Sugar: 12g | Calcium: 60mg