Rhubarb Muffins
Perfect Rhubarb Muffins are tender and fluffy one bowl muffins with a deliciously light streusel topping.
Servings: 12 muffins
Calories: 309kcal
Equipment
- standard muffin pan
- paper muffin liners
Ingredients
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 cups whole milk
- 2 tsp vanilla extract
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 3/4 cups all purpose flour
- 2 cups rhubarb, thinly sliced
streusel topping
- 1/4 cup all purpose flour
- 2 Tbsp granulated sugar
- 1 Tbsp unsalted butter at room temperature
Instructions
- Preheat oven to 350F and line a 12 cup muffin pan with paper muffin liners.
- Make the streusel first: combine the ingredients and rub together with your fingers until the butter is incorporated and the mixture has a dry crumbly texture. Set aside.
- In a large mixing bowl, whisk together the oil, sugar, eggs, milk, and vanilla extract.
- Next, whisk in the baking powder, baking soda and salt, making sure to mix well to get it evenly incorporated.
- Whisk in the flour, and then gently fold in the chopped rhubarb.
- Divide the batter evenly between the 12 muffin cups, and sprinkle streusel evenly over the top of the muffins.
- Bake for 23-25 minutes.
- Serve warm with butter!
Video
Notes
To refresh a leftover muffin, microwave it for 15-20 seconds. It's like it just came out of the oven!
Nutrition
Serving: 1muffin | Calories: 309kcal | Carbohydrates: 45g | Protein: 5g | Fat: 12g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 168mg | Potassium: 211mg | Fiber: 1g | Sugar: 21g | Vitamin A: 139IU | Vitamin C: 2mg | Calcium: 90mg | Iron: 2mg