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Crispy Tart Rhubarb Muffins Recipe with Easy Crunchy Streusel Topping

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These crispy tart rhubarb muffins feature a perfectly crisp crust and a crunchy streusel topping, balancing tartness and sweetness for a delightful treat perfect for spring gatherings or any time you want a quick, easy, and delicious muffin.

Ingredients

Scale
  • 1 ½ cups fresh rhubarb, chopped into ½-inch pieces (or thawed frozen rhubarb, drained)
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ cup granulated sugar
  • ¼ cup packed brown sugar
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, melted and cooled slightly
  • 2 large eggs, room temperature
  • ½ cup plain Greek yogurt (or sour cream)
  • 1 teaspoon vanilla extract
  • ¼ cup milk (whole or any kind)
  • For the Crunchy Streusel Topping:
  • ¾ cup all-purpose flour
  • ½ cup granulated sugar (coarse sugar like turbinado recommended)
  • ¼ cup unsalted butter, cold and cubed
  • ½ teaspoon ground cinnamon (optional)
  • Pinch of salt

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
  2. Prepare the streusel topping: In a medium bowl or food processor, combine ¾ cup flour, ½ cup sugar, cinnamon (if using), and a pinch of salt. Add cold cubed butter and pulse or cut in until mixture resembles coarse crumbs with some pea-sized pieces. Chill in fridge.
  3. In a large bowl, whisk together 2 cups flour, baking powder, baking soda, salt, granulated sugar, and brown sugar.
  4. In another bowl, whisk eggs, melted butter, Greek yogurt, vanilla extract, and milk until smooth.
  5. Pour wet ingredients into dry ingredients and stir gently with a spatula until just combined; lumps are okay.
  6. Fold chopped rhubarb carefully into the batter to distribute evenly without crushing.
  7. Spoon batter into muffin cups about ¾ full.
  8. Generously sprinkle chilled streusel topping over each muffin, pressing lightly to help it stick.
  9. Bake for 22–26 minutes until a toothpick inserted near the center comes out clean and tops are golden and crisp.
  10. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely to maintain crunch.

Notes

Do not overmix the batter to avoid tough muffins; keep streusel butter cold for crunch; drain excess liquid from frozen rhubarb to prevent sogginess; start checking muffins at 22 minutes to avoid overbaking; muffins can be stored at room temperature for 2 days or frozen for longer storage; reheat in oven to restore streusel crunch.

Nutrition

Keywords: rhubarb muffins, streusel topping, crispy muffins, tart muffins, spring baking, easy muffins, breakfast muffins

Find it online: https://coracooks.com/crispy-tart-rhubarb-muffins-recipe-with-easy-crunchy-streusel-topping/