Brown Sugar Streusel Rhubarb Muffins

My favourite time of year to bake is early summer, when rhubarb and all kinds of berries are fresh and in season. I have so many sticks of rhubarb that I don’t know what to do with it. I often make crisps or crumbles, but this time I wanted to adapt an awesome cake recipe that my Mother-in-Law gave me into muffins. I say “adapt”, but the only thing I did differently was put the batter into muffin tins, as opposed to spreading it out on a 9 x 13 inch pan. So whether you are entertaining and need a great cake for dessert, or need a quick snack for breakfast, this recipe is perfect for you. The sweetness from the brown sugar, paired with the tartness of the rhubarb makes the flavour of these muffins so perfect. Not to mention, this recipe is so easy and takes no time at all. 

Using an electric mixer, cream together margarine and brown sugar.

Add baking soda to butter milk and stir well. 

 The milk will turn foamy. Don’t worry, this is totally normal. 

Next add your vanilla.

 Add your egg and beat well. 

Add 1/3 of your flour. 

Next, add half of your milk mixture. 

Alternate again by adding a bit more of your flour and the rest of the milk, finishing off with flour. 

Beat until dough is just combined. 

Fold in chopped rhubarb. 

Scoop muffin batter into well greased muffin tins, filling 3/4 of the way full. 

To make the streusel, combine 1/2 cup brown sugar with your 1 teaspoon of cinnamon.

Mix well. 

Scoop a teaspoon amount onto each muffin tin.

Should look like so. 

Bake in a 350 degree fahrenheit oven for 20-23 minutes, or until a toothpick inserted into the centre comes out clean. 

Cool in the pan for 5 minutes. 

Remove and cool on wire racks until completely cool. 

Store in an airtight container for up to 3 days. 

 So insanely delicious. 

The sweet of the brown sugar combined with the sour of the rhubarb is incredible.

Enjoy! 

Brown Sugar Streusel Rhubarb Muffins

2015-07-19 14:44:54

Yields 12

Delicious sweet brown sugar paired with tart rhubarb make these muffins delectable. You can also make this exact recipe into a cake using the same quantities.

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Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

For the muffins

1. 1.5 cups brown sugar
2. 1 pinch of salt
3. 1 teaspoon vanilla
4. 1.5 cups chopped rhubarb
5. 1 teaspoon baking soda
6. 1/2 cup margarine or unsalted butter, softened
7. 1 egg
8. 2 cups flour
9. 1 cup buttermilk

For the streusel topping

1. 1/2 cup brown sugar
2. 1 teaspoon ground cinnamon

Instructions

1. Cream margarine/butter and brown sugar using an electric mixer until fluffy.
2. Combine buttermilk and baking soda. Mix well. It will become foamy which is totally normal.
3. Add salt, vanilla and egg to your creamed margarine and sugar. Beat well.
4. Alternate adding your flour and milk mixture, starting with the flour and ending with the flour. Beat until just combined.
5. Fold in chopped rhubarb.
6. Place dough into well greased muffin tins, filling 3/4 of the way.
7. Make your streusel topping by combining your brown sugar and cinnamon in a small bowl.
8. Spoon 1 teaspoon of the streusel topping onto each muffin tin.
9. Bake in a 350 degree fahrenheit oven for 20-23 minutes, or until a toothpick inserted in the centre comes out clean.
10. Enjoy!

Notes

1. This recipe can also be made into a cake! Instead of spooning into muffin tins, spoon the same amount of batter in a 9 x 13 inch greased pan and bake for 20 - 25 minutes!

By Claudia's Cookbook

Claudia's Cookbook http://www.claudiascookbook.com/