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Rhubarb Muffins with A Little Bit of Streusel On Top

Yield: 24 muffins
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Ingredients

Muffins:

  • 2 ½ cups (341 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups small diced rhubarb
  • 1 ¼ cups (265 g) lightly packed brown sugar
  • ½ cup coconut oil, melted, or vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk

Streusel:

  • 1 tablespoon coconut oil, softened
  • ¼ cup (36 g) all-purpose flour
  • ¼ cup (53 g) lightly packed brown sugar
  • ¼ teaspoon cinnamon

Instructions 

  • Preheat the oven to 350 degrees F and line two 12-cup muffin tins with liners or grease the cups with cooking spray.
  • In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Toss in the chopped rhubarb and stir to coat.
  • In a medium bowl or large liquid measuring cup, whisk together the brown sugar, oil, egg, vanilla and buttermilk until smooth.
  • Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir just until combined. Don't overmix!
  • Divide the batter evenly among the muffin cups.
  • In a small bowl, stir together the streusel ingredients with a fork until crumbly and combined. Sprinkle a little bit (about a teaspoon or so) of the streusel on top of each muffin.
  • Bake for 16-20 minutes until the tops of the muffins spring back to the touch and/or a toothpick inserted in the center comes out clean. Don't overbake or the muffins may be dry.
  • Let the muffins cool for five or so minutes before removing them from the pan to cool completely on a wire rack. These muffins keep great covered at room temperature for several days.