Name: Rhubarb Streusel Muffins – Soft, Tangy, and Topped with Crunchy Perfection
Ingredients: 2 cups all-purpose flour; ¾ cup granulated sugar; 1½ tsp baking powder; ½ tsp baking soda; ½ tsp salt; ½ cup buttermilk; ⅓ cup vegetable oil; 2 large eggs; 1½ tsp vanilla extract; 1½ cups diced fresh rhubarb; ½ cup all-purpose flour; ⅓ cup brown sugar; ¼ cup cold butter, cubed; Optional: pinch of cinnamon or lemon zest

Ingredients

Scale

For the Muffins:

2 cups all-purpose flour
¾ cup granulated sugar
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup buttermilk
⅓ cup vegetable oil
2 large eggs
1½ tsp vanilla extract
1½ cups diced fresh rhubarb

For the Streusel Topping:

½ cup all-purpose flour
⅓ cup brown sugar
¼ cup cold butter, cubed
Optional: pinch of cinnamon or lemon zest

Instructions

1. Preheat Oven and Prep Tin

Preheat to 375°F (190°C).
Line a muffin tin with paper liners or grease thoroughly.

2. Make the Streusel Topping

Combine flour and brown sugar.
Cut in butter until the mixture forms pea-sized crumbs.
Set aside in the fridge to stay firm.

3. Mix the Dry Ingredients

In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.

4. Mix the Wet Ingredients

In another bowl, whisk buttermilk, oil, eggs, and vanilla until smooth.

5. Combine Batter

Pour wet into dry and mix gently until just combined.
Fold in diced rhubarb (do not overmix).

6. Fill and Top

Spoon batter into muffin cups (about ¾ full).
Top each with a generous spoonful of streusel.

7. Bake

Bake for 18–22 minutes until a toothpick comes out clean.
Let cool in the pan for 5 minutes, then transfer to a rack.