Description
This rhubarb muffins recipe comes out tender and fluffy, with candy tart pops of fruit and a crunchy streusel topping—excellent for breakfast or a pleasant snack!
For the muffins
- 1 ½ cups rhubarb, finely chopped (about 12 ounces)
- 2 cups [280 g] all function flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 cup granulated sugar
- ¾ cup buttermilk*
- 5 tablespoons melted unsalted butter
- ⅓ cup impartial oil (grapeseed, canola, or vegetable oil)
- 2 eggs
- 1 teaspoon vanilla extract
For the streusel topping
- ¼ cup granulated sugar
- ¼ cup all-purpose flour
- 1 teaspoon floor cinnamon
- 2 tablespoons unsalted butter, at room temperature
- Preheat the oven to 375°F.
- Chop the rhubarb and set it apart. Place muffin wrappers in each different muffin cup of two 12-cup muffin tins.**
- In a big bowl, whisk the flour, baking powder, baking soda, and salt. Make a effectively within the heart.
- In a medium bowl, whisk the granulated sugar, buttermilk, melted butter, impartial oil, eggs, and vanilla extract.
- Make the streusel: In a small bowl, combine the sugar, all-purpose flour, and cinnamon. Lower the butter into small items, then use your fingers to rub it into the dry elements till effectively distributed and crumbles kind.
- Pour the moist elements for the batter (Step 4) into the effectively within the dry elements. Combine gently till simply mixed and there are not streaks of flour.
- Add the rhubarb and fold it in with a spatula, taking care to not overwork the batter. (If desired, you possibly can retailer the batter as much as 24 hours earlier than baking.)
- Scoop the batter into the muffin papers utilizing a dough scoop: it ought to fill to the highest of the muffin papers. Sprinkle the tops with the streusel.
- Bake till the tops are golden brown and a toothpick within the heart comes out with just a few crumbs, about 20 to 26 minutes complete (rotate the pans midway by way of baking). Permit to chill for five minutes, then switch to a baking rack to completely cool (about half-hour to 1 hour). The muffins are finest eaten the day they’re made, however they retailer very effectively in an hermetic container within the fridge and last as long as 1 week.
Notes
*Buttermilk is the magic ingredient which makes essentially the most constant texture and rise! Don’t be tempted to depart it out or use a buttermilk substitute. It’s price it (we promise).
**Baking in each different tin makes for a extra constant bake. If all you could have is a 12-cup muffin tin, you should utilize that too.
- Class: Muffin
- Methodology: Baked
- Delicacies: American
- Weight loss program: Vegetarian
