Description
Tender and fluffy rhubarb muffins with a light streusel topping, perfect for spring baking.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups rhubarb
- 1/3 cup flour for streusel
- 1/3 cup sugar for streusel
- 3 tablespoons butter
Instructions
- Preheat oven to 375°F and line muffin tin
- Whisk oil sugar eggs milk and vanilla
- Add baking powder baking soda and salt
- Mix in flour until combined
- Fold in rhubarb
- Fill muffin cups evenly
- Add streusel topping
- Bake 18 to 22 minutes
- Cool slightly before serving
Notes
- Do not overmix batter
- Use fresh rhubarb when possible
- Add strawberries for variation
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14
- Sodium: 180
- Fat: 9
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
- Cholesterol: 35