Rhubarb Streusel Muffins

Sweet and tangy with a tender crumb, Rhubarb Streusel Muffins are sure to become a seasonal favorite!

Sweet and tangy with a tender crumb, Rhubarb Streusel Muffins are sure to become a seasonal favorite.  (Recipe makes a big batch, too!)

 

When short-lived, seasonal ingredients that you really enjoy become available, do you feel as though you have to eat them with abandon to get your fill?  With many fruits and vegetables, their season is over before we know it and another year  must pass until we enjoy them again.  Such is the case with rhubarb.

Last week, I posted a much-loved recipe for Ginger Almond Rhubarb Bars.  In the archives of this blog, there’s a time-tested recipe for Strawberry Rhubarb Sauce.  While I’m mentioning, I can’t forget a longtime family favorite…🍓

 Strawberry Rhubarb Cobbler (gluten-free with an almond-oat topping) 

These muffins capture the essence of rhubarb:  the tangy-sweet flavor that makes muffins, cakes, crisps and more taste uniquely delicious.  They are moist, tender, and easy to whip up.  As an added bonus, this batch makes more than the typical dozen.  I typically get about 20.  Stored in the fridge, they will keep at least a week and may also be frozen.

If you've never baked with rhubarb, these Rhubarb Streusel Muffins are a delicious place to start. They're a delightful balance of sweet and tart and the recipe makes a generous batch!

Sweet and tangy with a tender crumb, Rhubarb Streusel Muffins are sure to become a seasonal favorite!

Rhubarb Streusel Muffins
Yield: 20 muffins
Sweet and tangy with a tender crumb, these muffins are sure to become a seasonal favorite!
Ingredients
  • 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
Instructions
  1. Preheat the oven to 350 degrees F. Grease a total of 20 muffin cups or line with paper cups.
  2. 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.
  3. Add the dry ingredients to the wet ingredients and mix by hand until just combined. Stir in the rhubarb and pecans.
  4. Spoon the batter into the prepared cups. I like to use a large ice cream scoop to evenly and neatly portion.
  5. 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.
  6. 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.
The Fountain Avenue Kitchen https://fountainavenuekitchen.com/

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Comments

  1. Terra

    I have rhubarb in my freezer ready to be loved. With my busy blog schedule, my grandma said it was okay to freeze:-) Rhubarb is my favorite!!! Your muffins sound soooooo delicious:-) Hugs, Terra

    Reply
    1. Ann

      My grandmother froze rhubarb, too, Terra! I have done it on occasion also and it works just fine. I hope you enjoy these muffins when you get some time to bake!

      Reply
  2. Pingback: Rustic Polenta Cake with Rhubarb — The Fountain Avenue Kitchen

  3. Glenn Post author

    I just came to print this recipe as the first of my rhubarb is almost ready to cut. I’ve been enjoying these muffins for several years now and thought it about time I left a comment. I look forward to these every spring!

    Reply
    1. Ann Post author

      I’m thrilled you remember these from year to year, Glenn. Thanks for the thoughtful feedback!

      Reply
  4. Beverley Press

    don’t you just love Rhubarb? I do and streusel is so morish! What a great combination xoxo

    Reply