Streusel Topping For Rhubarb Muffins
- July 9, 2022
These Streusel Topped Rhubarb Muffins have a sweet, tender sour cream base, tart juicy rhubarb, and cinnamon streusel topping.But I gathered enough to fill a one-cup measuring cup and made this Rhubarb Muffin Recipe.So heavenly when it was divvied out still warm from the oven and served with a scoop of vanilla ice cream melting into all the nooks and crannies.Not like I need bushels of rhubarb as I’d be lucky if the picky hubby would humor me with a courtesy bite.So with a few scrawny stalks fresh from the garden, I decided to make a small batch of streusel-topped rhubarb muffins to share with my girlfriends.Fresh rhubarb is impossible to find in the dead of winter and can also be elusive in the spring.If you happen to see those ruby red stalks in your produce section or your grocer’s freezer, nab them up while you can and bake some muffins, a fruit crisp, or even a double crust fruit pie.Baking muffins, like all quick bread, will get better results with a little knowledge.You can also test to see if it’s still active by placing a spoonful into a bowl of hot water. .
These Bakery Style Rhubarb Streusel Muffins have a beautiful high dome covered in crisp brown sugar cinnamon streusel and are a perfect weekend treat!Here are a couple of muffin-making tips that will yield tall, tender rhubarb streusel muffins.Start baking the muffins at a high temperature for several minutes.This activates the baking powder and creates that nice high dome on top of the muffin.They are great to eat warm, but most muffins are best the next day and will be moister after sitting covered for at least several hours.Make the streusel by melting the butter and stirring in the flour, brown sugar, and salt until crumbly.Stir together the 3 tablespoons brown sugar and diced rhubarb in a small bowl, set aside.Whisk together the flour, sugar, baking powder, cinnamon, salt in a large bowl and set aside.Beat together the butter, sour cream, milk, eggs, and vanilla extract.Then, without opening the oven, turn the heat down to 350°F and bake for 12-15 more minutes or until a toothpick inserted comes out clean.Pin Print Review Prep Time: 15 mins Cook Time: 20 mins Total Time: 35 mins Course: Breads Cuisine: American Servings: 12 muffins Ingredients For the Streusel topping ▢ 3 tablespoons butter melted.▢ 1 1/2 teaspoons vanilla extract Instructions Make the streusel by melting the butter and stirring in the flour, brown sugar, and salt until crumbly.Stir together the 3 tablespoons brown sugar and diced rhubarb in a small bowl, set aside.Whisk together the flour, sugar, baking powder, cinnamon, salt in a large bowl and set aside.Beat together the butter, sour cream, milk, eggs, and vanilla extract.Then, without opening the oven, turn the heat down to 350°F and bake for 12-15 more minutes or until a toothpick inserted comes out clean. .
Rhubarb Muffins with Crumb Topping
With a buttery cinnamon crunch topping, these Rhubarb Muffins are simply scrumptious!My parents generously share the bounty from their garden with us, and last year they gave us a bag of rhubarb.While I was visiting, I found this recipe for rhubarb crisp muffins in one of my mom’s old cookbooks.The balance of textures and flavors in these muffins makes them simply irresistible!Cut the tops and bottoms off of your rhubarb, then rinse it thoroughly with cold water to make sure you get rid of all the dirt.For this recipe, you will be tossing the chopped rhubarb chunks with a bit of flour before adding them to the batter.DRY INGREDIENTS: To the flour in the large bowl, add the sugar, baking powder, salt, and cinnamon.WET INGREDIENTS: Whisk together egg, milk, oil, and vanilla in a small bowl.COMBINE: Gently stir the milk mixture into the dry ingredients, then fold in the bowl of rhubarb and flour.Continue to Content Yield: 1 dozen Rhubarb Muffins Print You will love these sweet and tart muffins filled with chunks of rhubarb and a buttery cinnamon sugar crumb topping!1 tsp vanilla extract Instructions Prepare crumb topping by mixing all ingredients together till crumbly; set aside.To the remaining flour, whisk in the sugar, baking powder, salt, and cinnamon.In a small bowl, whisk together the egg, milk, oil, and vanilla.Carefully fold the rhubarb (and any excess flour in the bowl) into the batter.Recommended Products As an Amazon Associate and member of other affiliate programs, I earn a small amount from your purchase, no cost to you.Wilton 12-Cup Non-Stick Muffin Pan Nutrition Information: Yield: 12 Serving Size: 1.If you have an excess of garden fresh rhubarb, thisneeds to be on your regular rotation! .
Rhubarb Crumble Muffins
Rhubarb Crumb Muffins are slightly dense with a nice thick buttery brown sugar crumble topping that stays crispy on top with a slight burst of sour rhubarb coming through in each bite.Rhubarb Crumble Muffins are slightly dense with a nice thick buttery crumb topping that stays crispy on top with a slight burst of sour rhubarb coming through in each bite.One of my favorite food memories from elementary school was the apple or cherry crisp.Light brown sugar, give the muffin a caramel flavor.Large eggs, to give the muffins texture and to bind the ingredients together.In a large saucepan over medium heat, melt the butter and brown sugar, stirring to combine.Stir in the diced rhubarb and bring it to a slow simmer, remove from heat and let cool for 15 minutes.In a medium bowl, combine flour, baking powder, cinnamon, salt and lime zest.Divide batter evenly between prepared muffin cups and set aside.In a small bowl, stir together melted butter, flour, brown sugar, almonds, cinnamon, and salt with a fork until crumbly.Bake muffins for 20 minutes, or until a wooden pick inserted in center comes out clean.In a small bowl, whisk confectioners sugar and lime juice together until smooth.Store baked muffins in an airtight container in the fridge up to 5 days or in the freezer up to 3 months.Don't forget to check out my Amazon storefront for some of my favorite products! .
Double Streusel Strawberry Rhubarb Muffins
If you read my 10 Thoughts yesterday, you’ll be expecting an unveiling of a strawberry-rhubarb concoction of some sorts.Today’s muffins are brought to you by Love In My Oven’s very own backyard rhubarb plant.Most of the fruit is given away to eager neighbours or my Mom, but a lot of it is also chopped and frozen, to be used during the winter when I get a hankering for something made with rhubarb.I like to make these guys in a gourmet-style jumbo muffin tin – all the more space for – you got it – streusel!!!The muffins come out dense and moist, sweet with just a touch of tartness and very, very filling.The strawberries act as a nice contrast to the tart rhubarb, and the extra streusel in the middle is like a hidden treasure inside.You don’t necessarily have to use a jumbo muffin tin, but if you use a regular sized pan, there will be less space for the extra streusel in the middle; in that case, you may as well just put all of the streusel up on top!If you use a regular sized tin, be sure to reduce the baking time to about 12-13 minutes, and always check to see if they’re done by using a toothpick!These muffins get started by simmering the chopped rhubarb on the stove until it begins to break down, then you add the melted butter and brown sugar.The melted butter in the batter helps to create that heavy, wholesome texture that makes these muffins filling enough to act as the perfect breakfast for on-the-go, as my husband can happily attest to.Nothing says love like a fresh batch of muffins baked for you in the morning, before you head out the door on your way to work!Once slightly cooled, one egg and some milk is added to the mixture, and all of the wet ingredients then get combined with the dry.You will want to add about 1/4 cup batter to each sprayed/greased muffin cavity, before adding 1-2 tablespoons of streusel on top.I like to bake my jumbo muffins at high heat to ensure they puff up a lot, so these babies go in at 425.brown sugar, divided 1/2 cup unsalted butter, melted.egg, lightly beaten 1 tsp pure vanilla extract.In a medium-sized saucepan over medium heat, place the rhubarb and cook, stirring often for about 15 minutes.Add 1/4 cup of brown sugar, and the melted butter and stir to combine.In a medium-sized mixing bowl, combine the chopped pecans, brown sugar, cinnamon and flour.Combine the wet ingredients with the dry, stirring with a spatula until just moistened.Run a knife along the edges of the muffins to loosen before removing to a wire rack to cool completely.Pecans may be substituted for slivered almonds, or another nut For standard size muffins, reduce the amount of batter to 2 tbsp in the bottom of each tin, and reduce baking time to 12-14 minutes at 375 F. Prep Time: 20 minutes.
Rhubarb Streusel Muffins
A Rhubarb Streusel Muffin seemed like a perfect way to use up my recent farm market purchase.When I was a kid, growing up in Newfoundland, rhubarb was a very common and well-loved product of the summer months.Oftentimes, we would just so happen to be passing by when the owners were cutting down the rhubarb and they would always happily give us some.A nearby family grew crab apples and cherries, also inside a fenced-in yard, but we managed to get in there too, even if we did have to wait until after dark.For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.– I’ve only used regular granulated sugar in this recipe and have not tested it with any other sweeteners.Baking Powder – This is used to increase the volume of the batter and to add texture as well.– Whenever you set out to bake, make sure your egg is at room temperature.It doesn’t have to ice cold, but should not be in a softened state like when you start out to make cookies or cakes.It doesn’t have to ice cold, but should not be in a softened state like when you start out to make cookies or cakes.Ground Cinnamon – This adds a warming flavour to the crumb topping.Preheat your oven to 375 degrees F and line a muffin tin with paper liners.Next, in a large mixing bowl, whisk together the flour, sugar, salt and baking powder.Stir through the walnut pieces and evenly top the muffins with the mixture.Bake for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.Remove and transfer to a wire baking rack to cool completely.When cooled, store in air-tight container or in a covered cake stand for up to 3 days.It is optional, but if you want to do it, whisk together the confectioner’s sugar and milk until smooth.Consumed raw, rhubarb has an intensely tart flavor that’s not generally liked.But toss it with sugar and bake it into cake, pie, shortbread or jam, and rhubarb’s bitterness fades and becomes delicious.While it’s most commonly used in combination with other fruits to make sweet treats, rhubarb has several savoury applications.Add it to salsa, use it to make chutney or enjoy it as a marinade for meat.With a good splash of vanilla, loads of milk chocolate chips, and a sprinkling of coarse sugar on top, these scones are an absolute treat.2 tablespoons milk Instructions Preheat oven to 375 degrees F and line a muffin tin with paper liners.In a large mixing bowl, whisk together the flour, sugar, salt and baking powder.Toss in the chopped walnuts and evenly top the muffins with the mixture.Bake for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.Remove and transfer to a wire baking rack to cool completely.When cooled, whisk together the glaze ingredients and drizzle the desired amount over top each muffin. .
A chunk broken off my sister-in-law’s “weed” after it had met the garbage can last year, transferred from said garbage can to a bucket on my front step to (several days later) my actual garden, then transplanted this year when the garden was re-vamped, this is one hardy plant.I made some with streusel and some without, thinking, in a moment of temporary insanity, that sometimes I might want a muffin without the extra topping. .
Rhubarb Muffin Recipe with Cinnamon Streusel
Rhubarb muffin recipe makes a moist sweet and tender muffin loaded with fresh rhubarb under a warm and crunchy brown sugar cinnamon streusel topping.We love the stuff and these Rhubarb Muffins with Cinnamon Butter Crumble is one of the first things I make whenever I get my hands on some.It’s time for the Spring version of “The Freaky Friday” blog hop, and I’m bringing Rhubarb Oat Muffins with Cinnamon Butter Crumble to the party!The Freaky Friday blog hop organized by Michaela who runs An Affair From the Heart, is a group of bloggers that are secretly assigned each others’ blogs from which we choose a recipe.This time I had the pleasure of being assigned Michele’s blog “Bacon Fatte“.Michele is a Minnesota gal who doesn’t apologize for her use of bacon, butter, or booze.Her Linguine con le Vongole and her New Potato Salad with Basil, Shallots, and Lemon were all contenders.I had my eye on her Spiced Bakery Style Ginger Pear Muffins but her Rhubarb Oat Muffins with Cinnamon Butter Crumble were the ultimate winner.These muffins have such a beautiful contrast between the sweetened rhubarb and warm cinnamon and brown sugar.They’re perfect with a cup of coffee for breakfast or a special treat with dinner.Using two forks or a pastry cutter, cut the butter into the dry ingredients until it appears crumbly.In a large bowl combine the dry ingredients, flour, brown sugar, cinnamon, oats, baking soda, and salt.In a separate bowl combine the wet ingredients, milk, vinegar, vanilla extract, oil, and egg.For an extra crunch sprinkle the top with turbinado sugar.Remove the muffins when a toothpick or cake tester comes out with light crumbs.Muffins are best stored in a cake carrier or covered container once they’re completely cool.Print 4.89 from 17 votes Rhubarb Oat Muffins with Cinnamon Butter Crumble Rhubarb muffin recipe makes a moist sweet and tender muffin loaded with fresh rhubarb under a warm and crunchy brown sugar cinnamon streusel topping.Prep Time 20 mins Cook Time 20 mins Total Time 40 mins Servings 24 muffins Author Julie Menghini Cook Mode Prevent your screen from going dark Ingredients Cinnamon Butter Crumble 1/4 cup unsalted butter chilled and cut into 1/4″ pieces.I use a pastry cutter to cut the ingredients together until it resembles coarse crumbs.Rhubarb Muffins In a large mixing bowl add flour, brown sugar, cinnamon, oats, baking soda, and salt.in a medium bowl combine milk, vinegar, vanilla extract, oil, and egg.Remove from the oven when a toothpick inserted in the middle of the muffin comes out clean.A Dish of Daily Life – Korean BBQ Chicken Skewers.LeMoine Family Kitchen – Brown Sugar Jalapeño Bacon.Lisa’s Dinnertime Dish – Tuscan Pork Sheet Pan Dinner. .