Description
A recipe for moist muffins made with whole wheat flour, fresh rhubarb, and topped with a buttery streusel crumble.
Ingredients
Scale
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped fresh rhubarb
- For the Streusel: 1/2 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 3 tablespoons cold unsalted butter, cut into small pieces
Instructions
- Preheat your oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease well.
- In a medium bowl, whisk together the whole wheat flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, mix the granulated sugar and brown sugar. Pour in the melted butter and whisk until combined.
- Beat in the egg, milk, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix.
- Gently fold in the chopped rhubarb.
- Prepare the streusel: In a small bowl, combine the all-purpose flour, brown sugar, granulated sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
- Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
- Sprinkle the streusel topping generously over the top of each muffin.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- If your rhubarb is very tart, you can increase the sugar in the batter by 1 tablespoon.
- To prevent the streusel from burning, you can loosely tent the muffins with foil halfway through baking.
- Ensure the butter for the streusel is very cold for the best crumb texture.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 20
- Sodium: 150
- Fat: 13
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 3
- Protein: 5
- Cholesterol: 45