rhubarb streusel muffins
I used to have several rhubarb plants in my garden so I would make these yummy muffins to serve at my coffeehouse. They were a springtime favorite of my patrons. Now that we live in Florida, I find I really miss my garden and all that lovely fresh rhubarb. Now I have to buy store bought or frozen. These muffins still taste fabulous though!!
prep time
25 Min
cook time
25 Min
method
Bake
yield
12 serving(s)
Ingredients
- 1/2 cup vanilla yogurt
- 2 tablespoons butter, melted
- 2 tablespoons vegetable oil
- 1 large egg
- 1 1/3 cups all purpose flour
- 3/4 cup brown sugar, firmly packed
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup rhubarb, diced
- TOPPING:
- 1/4 cup brown sugar, firmly packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup crushed sliced almonds (pecans or walnuts work well too)
- 2 teaspoons butter, melted
How To Make rhubarb streusel muffins
-
Step 1Preheat oven to 350 degrees F. Grease or paper line a muffin tin.
-
Step 2In a medium bowl, combine yogurt, 2 T. melted butter, oil and egg. In a separate bowl, combine flour, 3/4 c. brown sugar, baking soda and salt. Pour wet ingredients into dry, and mix only until just blended. Fold in rhubarb. Spoon into muffin cups until two-thirds full.
-
Step 3In a small bowl, combine ingredients for topping. Spoon over tops of muffin mix, press down lightly.
-
Step 4Bake @ 350 degrees F for 25 minutes or until muffin tops spring back when lightly pressed. Cool in pan for about 15 minutes before removing to cooling rack. These muffins freeze well when individually wrapped in plastic wrap then placed in a freezer bag.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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