Delicious Streusel Topped Rhubarb Muffins
These are light-textured rhubarb muffins and not too sweet. I dice the rhubarb quite small to avoid getting a soggy mouthful but suit yourself.
Feel free to use oil instead of melted butter (although you will sacrifice a little flavour). Ginger is a lovely replacement for cinnamon and lemon zest could stand-in for the orange zest.Print
Streusel Topped Rhubarb Muffins
- Cook Time: 18 mins
- Total Time: 18 minutes
- Yield: 12–13 muffins 1x
- 2 cups flour
- 1/2 cup sugar
- ¼ cup Crosby’s Fancy Molasses
- 2–1/2 tsp. baking powder
- 1 tsp. ground cinnamon
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- Zest of one orange
- 1 cup sour cream or yogurt
- ½ cup butter, melted and cooled slightly
- 2 large eggs
- 1 tsp. pure vanilla extract
- 2 tsp. orange flower water (optional)
- 1–1/2 cups diced rhubarb
- 2 Tbsp. flour
- 2 Tbsp. sugar
- 1 Tbsp. soft butter
- Preheat oven to 375F. Line a 12-cup muffin tin with paper cups.
- In a large bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.
- In a medium bowl, whisk together the sour cream, melted butter, molasses, eggs, vanilla, the zest of one orange and orange flower water until smooth. Gently stir the sour cream mixture into the dry ingredients until the batter just comes together; do not overmix. Gently stir in the diced rhubarb. The batter will be thick.
- Divide the batter among the muffin cups. The batter should mound a bit higher than the tops of the cups.
- Make the topping: In a small bowl, combine the flour, sugar, and butter and rub together with your fingers. Sprinkle over each muffin.
- Bake the muffins until they’re golden brown and spring back when gently pressed for about 18 minutes. Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes. Carefully lift the muffins out of the pan and let them cool. Serve warm.
Keywords: rhubarb muffins, muffins, rhubarb