Rhubarb Muffins with A Little Bit of Streusel On Top
Yield: 24muffins
Prep Time: 20 minutesmins
Cook Time: 20 minutesmins
Total Time: 40 minutesmins
Ingredients
Muffins:
2 ½cups(341g)all-purpose flour
1teaspoonbaking soda
1teaspoonbaking powder
½teaspoonsalt
1 ½cupssmall diced rhubarb
1 ¼cups(265g)lightly packed brown sugar
½cupcoconut oil, melted, or vegetable oil
1largeegg
1teaspoonvanilla extract
1cupbuttermilk
Streusel:
1tablespooncoconut oil, softened
¼cup(36g)all-purpose flour
¼cup(53g)lightly packed brown sugar
¼teaspooncinnamon
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.