I haven’t ever grown rhubarb in my garden, but from those I know who have, it apparently grows like crazy. Strawberry and rhubarb are a common pairing since rhubarb is so tart and strawberries are at their sweetest and juiciest in the summer. But I think rhubarb is great by itself in a cake, galette, or in these muffins. It’s a sweet, fluffy batter studded with rhubarb and topped with a streusel topping. What’s not to love!
Occasionally when I see muffins with a streusel topping, I skip the streusel. I know that it’s delicious, but getting out the extra ingredients and using an extra bowl is sometimes just a step that I don’t want to take. It’s absolutely worth it though! And the crunchy topping on these muffins adds a delicious balance to the treat.
If you follow me on Instagram, you saw that the first take of these muffins did not turn out. My balance of baking soda/baking powder was off and they grew and grew out of the pan until they melted into one big muffin. Sometimes the recipes I post on here are great with one try. But sometimes, and especially with baking, it takes more effort to make a recipe “blog-worthy.
I hope that every recipe you make from my little corner of the internet comes out perfectly, and if it doesn’t, please let me know. There have been times where I have made recipes from other websites and been so disappointed with the results. I’m proud of everything that I post here, but I’m also not perfect and there’s always a chance that I could leave an ingredient out of a recipe, or skip a step, or maybe a recipe simply worked well in my kitchen but didn’t work for you. And if this happens, I want to know!
But now, back to these beauties. Everyone in my family loved them and asked for more. Muffins have always been a huge hit with my kids. I’m not sure if it’s having a seemingly huge muffin in their tiny hands, or just enjoying something for breakfast that doesn’t require a fork or spoon, but they love it. Mornings are busy for me because I wake up at 5am to work out, shower, make smoothies for Kevin and I, pack Kevin’s lunch, and get breakfast ready for the boys. When I have muffins prepped, it takes out the last step for me and allows me a few extra minutes of quiet before the kids wake up around 7. Needless to say, we eat a lot of muffins out of convenience! These will be our go-to during rhubarb season and I hope they are for you too.
- 2 cups all-purpose flour
- ⅔ cup granulated sugar
- ½ tsp. salt
- 2½ tsp. baking powder
- ¾ cup Greek yogurt
- ⅓ cup oil
- 1 tsp. vanilla
- 2 eggs
- 1½ cups chopped rhubarb stems
- ⅓ cup brown sugar
- ½ cup all-purpose flour
- ½ tsp. cinnamon
- 4 tbsp butter, softened
- Preheat oven to 350 degrees and spray a muffin tin with nonstick cooking spray.
- In a medium bowl, whisk together flour, sugar, salt, and baking powder.
- In a large bowl, whisk together Greek yogurt, oil, vanilla and eggs.
- Add dry ingredients to wet ingredients and mix until just combined. Fold in rhubarb.
- In a small bowl, mix together brown sugar, flour, and cinnamon. Add butter and combine until streusel has the consistency of wet sand.
- Distribute muffin batter evenly in muffin tin and top with streusel.
- Bake for 20-25 minutes until a toothpick inserted into the center comes out clean
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