Ingredients
For the Muffins:
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2 cups all-purpose flour
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1/2 cup granulated sugar
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1/4 cup brown sugar, packed
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2 tsp baking powder
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1/2 tsp baking soda
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1/2 tsp salt
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1/2 tsp ground cinnamon
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1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
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1/3 cup vegetable oil or melted butter
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2 large eggs
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1 1/2 tsp vanilla extract
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1 1/2 cups diced fresh rhubarb (about 2–3 stalks)
For the Streusel Topping:
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1/3 cup all-purpose flour
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1/4 cup brown sugar
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1/2 tsp ground cinnamon
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3 tbsp cold unsalted butter, cubed
Instructions
1. Prep & Preheat
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Preheat oven to 375°F (190°C).
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Line a muffin tin with paper liners or lightly grease.
2. Make the Streusel
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In a small bowl, mix flour, brown sugar, and cinnamon.
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Cut in cold butter with a pastry cutter or fork until crumbly. Chill while preparing the batter.
3. Mix the Dry Ingredients
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In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.
4. Mix the Wet Ingredients
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In a separate bowl, whisk together buttermilk, oil (or melted butter), eggs, and vanilla.
5. Combine & Add Rhubarb
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Pour the wet mixture into the dry ingredients. Stir just until combined (don’t overmix).
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Gently fold in the diced rhubarb.
6. Fill Muffin Cups & Top
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Divide batter evenly among 12 muffin cups.
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Sprinkle generously with streusel topping.
7. Bake
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Bake for 18–22 minutes, or until a toothpick comes out clean.
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Let cool in the pan for 5 minutes before transferring to a wire rack.