Rhubarb Streusel Muffins

I am in a dessert / breakfast mash up heaven right now! I love rhubarb crumble with a passion but wanted to make something a little easier to eat on the go and for breakfast as well. So I decided to make some rhubarb muffins and give them a streusel topping, viola rhubarb crumble on the go!

Rhubarb Streusel Muffins

Muffin Base

I made these with buttermilk, I love the effect buttermilk has on quickbreads and muffins. It gives them a lovely light texture with a slight tangy flavour and as an added bonus buttermilk is virtually fat free :) They also have a touch of ground cinnamon in them that complements the rhubarb perfectly, giving them that little touch of spicy sweetness.

Rhubarb Streusel Muffins

Rhubarb

Rhubarb is a wonderful vegetable or fruit depending on your point of view :) and it really is quite versatile, it can be used in both sweet or savoury dishes and it is so pretty to use in cakes and bakes, the pink really pops in these muffins.

Rhubarb Streusel Muffins

To make sure the rhubarb was sweet enough for the muffins I soaked it in the sugar for these muffins first, which had the added bonus of making the sugar rhubarb flavoured, giving even more scrumptious rhubarb flavour.

Rhubarb Streusel Muffins

The rhubarb flavour is not overly powerful but just right and not too sweet and certainly not to tart.

Rhubarb Streusel Muffins

Streusel Topping

Rhubarb Streusel Muffins

My streusel topping is made with exactly the same ingredients as a crumble topping, flour, butter, oats, brown sugar and a touch of cinnamon.

Rhubarb Streusel Muffins

This topping adds another dimension to these already lovely moist muffins, a crumbly crunchy sweet topping boosting that lovely cinnamon flavour.

Cinnamon

I know I add cinnamon to a lot of my sweet bakes but apart from being a huge fan of the sweet spice I just love the added warmth it brings to the flavour. I did make a batch without the ground cinnamon and I just felt they were lacking something.

Rhubarb Streusel Muffins

Storage

Like most muffins these are best eaten on the day of baking, the fresher the better. But if kept in an airtight tin these will be good for up to 5 days but I strongly recommend eating them within 3 days for them to be at their best. They will also freeze well and can be kept for up to 2 months in the freezer.


Rhubarb Streusel Muffins

Rhubarb Streusel Muffins

By Emma Published: April 30, 2014

  • Yield: 12-15 muffins
  • Prep: 15 mins
  • Cook: 15-18 mins
  • Ready In: 40 mins

A lovely light muffin packed with rhubarb and topped with a streusel topping. A breakfast and dessert mash up!

Ingredients

Instructions

  1. For the topping
    Add all the streusel topping ingredients in to a medium sized bowl and using your fingertips crumble everything together until you have a nice lumpy mixture. Then place to one side.
  2. For the muffins
    Preheat your oven to 220C / 425F / Gas mark 7 and prep a 12 hole muffin pan by either lightly greasing it or by popping muffin cases in. Have another pan on standby as I got 15 muffins out of this batter.
  3. Slice and dice your rhubarb and place it in a medium sized bowl and sprinkle the sugar over the top of it, give it a quick stir then put it to one side.
  4. In a large bowl sieve all the dry ingredients together, the flour, baking powder, baking soda, salt and ground cinnamon.
  5. In a jug mix the beaten eggs, buttermilk, vegetable oil and vanilla extract together until they are pale.
  6. Scrape the rhubarb and sugar into the wet ingredients and stir them in until well mixed in.
  7. Pour the wet ingredients into the dry and very carefully mix them together until just combined. Don’t worry if the mixture is a little lumpy this is fine, you don’t want to over work the mixture as this will give you tough muffins.
  8. Spoon the mixture into your muffin pan until each cavity / case it about 2/3rds full. Sprinkle the tops liberally with the streusel topping and pop them into the oven for 15 to 18 minutes until they spring back to the touch.
  9. Leave them in the tins for a few minutes after coming out of the oven, then transfer them to a wire rack to fully cool down before putting them into a tin for storage.
  10. These muffins will also freeze well for up to 2 months.

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10 Responses

  1. Maureen from Orgasmic Chef

    I love streusel topping on a muffin. (to be honest, I’d probably eat a rock if it had streusel topping on it)

    I also love rhubarb – I have since I was a kid and we’d cut it and stick the cut end into a bowl of sugar. Even then it was really tart.
    Maureen Invites you to read…Tasting Australia – Words to Go Forum, AdelaideMy Profile

    • Hi Maureen, same here I love streusel topping it just adds another dimension :D I also remember as a kid eating raw rhubarb with sugar and my Nan telling me off for not waiting for the pie to cook :D

  2. Liz

    I still need to venture out to the garden and see if my rhubarb is popping through the soil. Your muffins would be the perfect way to use my first stalks! Love the streusel topping.
    Liz Invites you to read…Potato Lefse #TuesdayswithDorieMy Profile

    • Hi Liz, this is a great way to use early rhubarb and a perfect excuse to have it for breakfast :D and the streusel topping finishes them off perfectly.

  3. These muffins look fantastic Emma! I can imagine how good these taste with the rhuarbrb and I am such a sucker for streusel topping – especially one with cinnamon:)

    • Hi Kelly I love cinnamon and it is perfect in this streusel topping :D

  4. These look wonderful! I’m always looking for new ways to use up rhubarb, and I’m definitely filing this idea away for the future. Can’t go wrong with a streusel topping!
    Brianna Invites you to read…Hash Brown QuicheMy Profile

    • Hi Brianna, it’s a great way to use up left over rhubarb and you’re right you can’t go wrong with a streusel topping :D

  5. Shaun Hoobler

    Wow. What yummy-looking muffins!

    • Hi Shaun, thank you very much :)

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