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Ingredients
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- 2 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup white sugar
- 1/2 teaspoon ground cinnamon
- 2–3 cups fresh, chopped rhubarb
- 1 cup low-fat milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 cup all-purpose flour (for streusel)
- 1/3 cup white sugar (for streusel)
- 1/2 teaspoon baking powder (for streusel)
- 1/2 teaspoon ground cinnamon (for streusel)
- 4 tablespoons cold butter (for streusel)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk together flour, baking powder, salt, sugar, and cinnamon.
- Fold in chopped rhubarb until coated.
- In a measuring cup, whisk together milk, vegetable oil, and eggs.
- Combine wet and dry ingredients, mixing until just combined.
- In another bowl, mix streusel ingredients until crumbly.
- Fill muffin cups two-thirds full with batter and sprinkle with streusel.
- Bake for about 20 minutes until golden and a toothpick comes out clean.
Notes
Use fresh rhubarb for optimal flavor and texture.
Avoid overmixing to keep muffins fluffy.
Adjust sugar based on personal taste and rhubarb’s tartness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 10
- Sodium: 150
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 3
- Cholesterol: 30