Rhubarb Streusel Muffins Recipes

RHUBARB STREUSEL MUFFINS

Steps:

• Mix brown sugar, oil, egg and vanilla.
• Sift together flour, baking soda, baking powder and salt.
• Add to dry ingredients along with buttermilk.
• Add rhubarb and chopped pecans.
• Pour into muffin cups.
• Mix sugar, cinnamon and butter and sprinkle mixture over top of unbaked muffins.
• Bake at 400 degrees for 20 minutes.

RHUBARB OAT MUFFINS

Steps:

• Preheat oven to 350 degrees F. Line twelve 2 1/2-inch muffin cups with paper bake cups; coat paper cups with cooking spray. Or coat muffin cups with cooking spray.
• Place 3/4 cup of the oats in a food processor; cover and process until ground. Transfer to a large bowl. Stir in another 3/4 cup of the oats, whole-wheat flour, all-purpose flour, brown sugar, baking powder, baking soda and salt. Make a well in center of flour mixture.
• In a medium bowl combine buttermilk, eggs, oil and vanilla. Stir in rhubarb. Add rhubarb mixture all at once to flour mixture; stir just until moistened (batter should be slightly lumpy). Spoon into prepared muffin cups, filling each about three-fourths full.
• For streusel topping, in a small bowl stir together brown sugar and cinnamon. Stir in the remaining 1/4 cup oats and walnuts. Sprinkle over batter in muffin cups.
• Bake 20 to 22 minutes or until a toothpick comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.

RHUBARB OAT MUFFINS WITH CINNAMON BUTTER CRUMBLE

Steps:

• Preheat oven to 350°F. Line two standard muffin pans with cupcake liners or spray with a non-stick cooking spray.
• Combine crumble ingredients in a small bowl. Use two forks to cut butter into other ingredients. I use a pastry cutter to cut the ingredients together until it resembles coarse crumbs. If the butter gets too warm it will not crumble. Refrigerate the butter if it gets too soft before crumbling if necessary.
• In a large mixing bowl add flour, brown sugar, cinnamon, oats, baking soda, and salt. Whisk together to combine.
• in a medium bowl combine milk, vinegar, vanilla extract, oil, and egg. Whisk together.
• Add wet ingredients to dry ingredients and mix together until just combined. Fold in 1-3/4 cups chopped rhubarb.
• Fill muffin cups 1/2 to 3/4 full. Top with remaining rhubarb and crumble. Sprinkle with turbinado sugar.
• Bake 20 to 25 minutes rotating pans halfway through baking. Remove from the oven when a toothpick inserted in the middle of the muffin comes out clean. Cool muffins 10 minutes in the pan and then remove them to a baking rack to finish cooling or serve warm.
• Store in an airtight container at room temperature or in the refrigerator. May be frozen for a longer period of time.

AUNT NORMA'S RHUBARB MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper cups.
• 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. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb and walnuts. Spoon the batter into the prepared cups, filling almost to the top. In a small bowl, stir together the melted butter, white sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin.
• Bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25 minutes. Cool in the pans for at least 10 minutes before removing.

VEGAN RHUBARB CINNAMON STREUSEL MUFFINS

Steps:

• Bring water and flax seeds to a boil in a saucepan. Reduce heat and simmer for 30 minutes. Strain mixture to remove seeds. Allow to cool to lukewarm.
• Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
• Mix soy milk and lemon juice together in a small bowl. Set aside until curdled, about 5 minutes.
• Combine flour, baking soda, and salt together in a large bowl.
• Blend brown sugar and oil in a separate bowl. Whisk in 1/2 cup flax egg mixture, curdled soy milk, and vanilla extract. Stir sugar mixture and rhubarb into the flour mixture until flour is just incorporated.
• Spoon batter into the prepared muffin cups, filling each 3/4 full. Mix brown sugar, vegan margarine, and cinnamon together to make streusel topping. Spoon a little streusel topping over each muffin.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool in the pans for 10 minutes before removing to a wire rack to cool completely.

RHUBARB STREUSEL MUFFINS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in rhubarb. , Fill paper-lined or greased muffin cups three-fourths full. For topping, combine the pecans, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter. , Bake until a toothpick inserted in the center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

RHUBARB STREUSEL MUFFINS

Steps:

• In a mixing bowl, cream butter and sugars. Add egg; beat well. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Fold in rhubarb. Fill paper-lined or greased muffin cups three-fourths full.
• For topping, combine the pecans, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter. Bake at 350 for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

RHUBARB MUFFINS WITH BLUEBERRIES

Steps:

• Whisk the flour, sugar and cardamom in a medium bowl.
• Add the coconut oil and combine with a fork.
• Mix the coconut oil into the flour until mostly incorporated but some small pieces remain. (The streusel is ready when it holds together in large clumps when squeezed-it will still be fairly dry.)
• Heat the oven to 375°F
• Put liners into a 12 hole muffin tin.
• Mix rhubarb with 1/4 cup of the sugar in a medium bowl. Let the mixture sit while you mix up the dry ingredients.
• Whisk together the flour, baking powder, baking soda, salt, and cardamom in a large bowl.
• Place the remaining 1/2 cup sugar, coconut oil, egg, vanilla, and yogurt in a separate medium bowl and whisk until smooth.
• Add the wet ingredients to the dry and mix just until combined, about 25 to 30 strokes.
• Gently Stir in the reserved rhubarb and the blueberries. Use about another 10 to 15 strokes. (The batter is very thick.)
• Place a rounded 1/4 cup of batter into each muffin hole (the holes will be full to the top, not much rise in these muffins) and evenly sprinkle the streusel over top.(This will be messy. Don't worry about it-bakes fine)
• Bake until a toothpick comes out clean, about 20 to 25 minutes.
• Let the muffins cool for 15 minutes in the pan.
• Remove the muffins from the pan. Serve warm or cool.

RHUBARB STREUSEL MUFFINS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in rhubarb. , Fill paper-lined or greased muffin cups three-fourths full. For topping, combine the pecans, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter. , Bake until a toothpick inserted in the center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm.