Deliciously Moist Rhubarb Streusel Muffins
These Deliciously Moist Rhubarb Streusel Muffins are a perfect balance of tartness and sweetness, making them an irresistible treat for any time of day. The tender muffins are packed with vibrant chunks of rhubarb, which infuse each bite with a refreshing flavor. Topped with a delightful streusel featuring crunchy pecans or walnuts, these muffins offer a delightful texture contrast. Ideal for breakfast, snacks, or even dessert, you can enjoy them fresh from the oven or freeze them for future indulgence. This recipe is a fantastic way to utilize seasonal rhubarb, ensuring that you can savor its unique taste all year long.
N/A
Servings
200
Calories
14
Ingredients
Ingredients
brown sugar
1 cup (packed, for sweetness)
vegetable oil
1/2 cup (for moisture)
egg
1 (large, for binding)
vanilla extract
2 teaspoons (for flavor)
flour
2 1/2 cups (all-purpose, sifted)
baking soda
1 teaspoon (for leavening)
baking powder
1 teaspoon (for additional leavening)
salt
1/2 teaspoon (to enhance flavor)
buttermilk
1 cup (for moisture and tanginess)
rhubarb
1 1/2 cups (chopped, fresh or frozen)
pecans or walnuts
1/2 cup (chopped for texture)
sugar
1/3 cup (for streusel topping)
cinnamon
1 tablespoon (for flavor in streusel)
butter
1 tablespoon (melted, for streusel topping)
Instructions
1
In a large mixing bowl, combine the brown sugar, vegetable oil, egg, and vanilla extract. Mix until the mixture is smooth and well blended.
2
In another bowl, sift together the flour, baking soda, baking powder, and salt until thoroughly mixed.
3
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, and stir until just combined. Be careful not to overmix.
4
Gently fold in the chopped rhubarb and the chopped pecans or walnuts until evenly distributed throughout the batter.
5
Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners or grease it well to prevent sticking.
6
Evenly divide the batter into the prepared muffin cups, filling each about 2/3 full.
7
In a small bowl, combine the sugar, cinnamon, and melted butter to make the streusel topping. Mix until crumbly.
8
Sprinkle the streusel mixture generously over the tops of the unbaked muffins.
9
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool for a few minutes before transferring them to a wire rack.
Nutrition Information
1g
Fat
30g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are the main ingredients for Deliciously Moist Rhubarb Streusel Muffins?
The main ingredients include brown sugar, vegetable oil, egg, vanilla extract, flour, baking soda, baking powder, salt, buttermilk, chopped rhubarb, pecans or walnuts, sugar, cinnamon, and butter.
How much rhubarb is needed for this recipe?
You will need 1 1/2 cups of chopped rhubarb, which can be either fresh or frozen.
Can I use frozen rhubarb instead of fresh?
Yes, the recipe allows for the use of either fresh or frozen chopped rhubarb.
What temperature should the oven be set to?
The oven should be preheated to 400°F (200°C).
How long do these muffins take to bake?
Bake the muffins in the preheated oven for 20 to 25 minutes.
How do I know when the muffins are finished baking?
The muffins are done when a toothpick inserted into the center of a muffin comes out clean.
What is the purpose of adding buttermilk to the batter?
Buttermilk is used to provide moisture and a refreshing tanginess to the muffin texture.
What kind of oil should I use?
The recipe calls for 1/2 cup of vegetable oil to ensure the muffins are moist.
What goes into the streusel topping?
The streusel topping is made by combining 1/3 cup sugar, 1 tablespoon of cinnamon, and 1 tablespoon of melted butter.
Are there nuts in this rhubarb muffin recipe?
Yes, the recipe suggests adding 1/2 cup of chopped pecans or walnuts for a crunchy texture.
Can these muffins be frozen for later?
Yes, you can enjoy these muffins fresh from the oven or freeze them for future indulgence.
How many calories are in one of these muffins?
Each muffin contains approximately 200 calories.
How much fat is in a muffin?
There is approximately 1g of fat per muffin.
What is the carbohydrate content per serving?
Each muffin has approximately 30g of carbohydrates.
How much protein do these muffins provide?
Each muffin provides about 3g of protein.
How should I prepare the muffin tin?
You should line the muffin tin with paper liners or grease it well to prevent the muffins from sticking.
How much should I fill each muffin cup?
Fill each prepared muffin cup about 2/3 full with the batter.
Do I need to sift the dry ingredients?
Yes, the recipe recommends sifting together the flour, baking soda, baking powder, and salt for a thorough mix.
What type of sugar is used in the main muffin batter?
The batter uses 1 cup of packed brown sugar for sweetness.
Is there vanilla in this recipe?
Yes, 2 teaspoons of vanilla extract are added for flavor.
What leavening agents are used?
Both baking soda and baking powder are used as leavening agents in this recipe.
When do I add the rhubarb to the batter?
Gently fold in the chopped rhubarb and nuts after the dry and wet ingredients have been combined.
How should the muffins be cooled?
Allow them to cool in the tin for a few minutes before transferring them to a wire rack.
What is the best way to mix the wet ingredients?
Combine the brown sugar, oil, egg, and vanilla in a large bowl and mix until the mixture is smooth and well blended.
Can these muffins be eaten for breakfast?
Yes, they are ideal for breakfast, snacks, or even dessert.
How many ingredients are in this recipe in total?
There are 14 total ingredients required for the muffins and the streusel topping.
What is the flavor profile of these muffins?
They offer a perfect balance of tartness from the rhubarb and sweetness from the brown sugar and streusel.
Is the streusel topping crunchy?
Yes, the streusel topping features sugar and cinnamon, and the addition of pecans or walnuts provides a delightful texture contrast.
Should I overmix the batter?
No, you should stir until just combined and be careful not to overmix to keep the muffins tender.
What kind of flour is used?
The recipe calls for 2 1/2 cups of sifted all-purpose flour.