- 2 1/2 cups flour (may use half whole wheat, half all-purpose; may also use a cup-for-cup gluten-free flour blend)
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground ginger
- 1 1/4 cups brown sugar
- 1/2 cup extra virgin coconut oil, melted (may substitute oil of choice; see notes)
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 level cups diced rhubarb (I like the pieces to be about the size of a peanut)
- 1/2 cup chopped pecans (walnuts work well, too)
- 1 tablespoon melted coconut oil or butter
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
Rhubarb Streusel Muffins
Yield: 20 muffins
Sweet and tangy with a tender crumb, these muffins are sure to become a seasonal favorite!
Ingredients
Instructions
- Preheat the oven to 350 degrees F. Grease a total of 20 muffin cups or line with paper cups.
- In a medium bowl, stir together the flour(s), baking soda, baking powder, salt, and ginger. In a large bowl, beat the brown sugar, oil, egg, vanilla and buttermilk until smooth.
- Add the dry ingredients to the wet ingredients and mix by hand until just combined. Stir in the rhubarb and pecans.
- Spoon the batter into the prepared cups. I like to use a large ice cream scoop to evenly and neatly portion.
- In a small bowl, stir together the granulated sugar and cinnamon. Mix in the melted coconut oil or butter. Sprinkle about 1/2 teaspoon of this mixture on top of each muffin. I usually start with a spoon and end up using my fingers.
- Bake in the preheated oven until the muffins are just cooked through, about 17-20 minutes. All ovens vary a bit so check a minute or two early and cook a few minutes longer if needed. Cool in the pans for 5-10 minutes and then remove to a rack and cook completely.
Notes
- When using melted coconut oil or butter, it is helpful to have the cold ingredients come to room temperature before mixing so the oil or butter do not re-harden upon contact.