Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, rhubarb streusel muffins. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Recipe by Just Call Me Martha. The struesel adds a nice sweetness.

Rhubarb Streusel Muffins is one of the most well liked of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Rhubarb Streusel Muffins is something which I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can cook rhubarb streusel muffins using 15 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Rhubarb Streusel Muffins:

1. Get 2 1/2 cups all-purpose flour
2. Get 3 teaspoons baking powder
3. Take 3/4 teaspoon salt
4. Make ready 1 cup white sugar
5. Take 1/2 teaspoon ground cinnamon
6. Make ready 2-3 cups fresh, chopped rhubarb
7. Take 1 cup low fat milk
8. Get 1/2 cup coconut oil
9. Make ready 2 eggs
10. Take Streusel topping
11. Take 1/2 cup all-purpose flour
12. Take 1/2 teaspoon ground cinnamon
13. Make ready 4-5 tablespoons melted butter
14. Prepare 1/3 cup white sugar
15. Take 1/2 teaspoon baking powder

Rhubarb Streusel Muffins are a tasty breakfast or treat with the perfect balance of sweet and tart flavors from fresh garden rhubarb stalks. If you love rhubarb as much as I do you will not only love this recipe, but Rhubarb Pie and Rhubarb Coffee Cake are amazing recipes that you should give a try. These Best Ever Rhubarb Streusel Muffins are the perfect sweet snack! This recipe yields hefty bakery-style muffins, but feel free to divide the batter to make more "smaller" muffins and just reduce the baking time accordingly.

Instructions to make Rhubarb Streusel Muffins:

1. Preheat your oven to 350 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners.
2. Add the flour, baking powder, salt, sugar and cinnamon to a large bowl and whisk together to combine. Add the rhubarb and toss well to coat.
3. Measure the milk and coconut oil into a large measuring cup, adding the eggs and whisking until all the wet ingredients are combined.
4. Add the wet ingredients to the dry ingredients and mix just until no streaks of flour remain.
5. Combine all the ingredients of the streusel topping and mix with a fork until crumbly. Start with 4 tablespoons of butter and then add one more if necessary to create a crumbly texture.
6. Distribute the muffin batter evenly among the 12 prepared muffin cups and top each with the streusel topping.
7. Bake at 350 degrees Fahrenheit for about 20 minutes or until the streusel topping is a light golden brown and a toothpick inserted into one of the muffins comes out clean.

I attempted to strike a balance in this muffin between the cakey confection we sometimes crave with coffee and my insistence that breakfast not be too sweet or rich or guilt-inducing. The result is hefty but not dense, a barely sweet muffin base studded with tart rhubarb and a scattering of brown sugar. In a medium bowl, stir together the flour, baking soda, baking powder and salt. In a separate bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth. Rhubarb Streusel Muffins are tender, studded with tangy rhubarb bits and topped with a crunchy brown sugar streusel.

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