Brown Sugar Rhubarb Muffins with A Little Bit of Streusel On Top

Need a lacto ovo vegetarian hor d'oeuvre? Brown Sugar Rhubarb Muffins with A Little Bit of Streusel On Top could be an outstanding recipe to try. For 15 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 24. One portion of this dish contains approximately 2g of protein, 6g of fat, and a total of 112 calories. A couple people made this recipe, and 35 would say it hit the spot. It can be enjoyed any time, but it is especially good for Mother's Day. If you have vanillan extract, baking soda, buttermilk, and a few other ingredients on hand, you can make it. It is brought to you by Mels Kitchen Café. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a not so awesome spoonacular score of 23%. Similar recipes include Pumpkin Muffins with a Brown Sugar Streusel, Banana Cranberry Muffins with Brown Sugar Pecan Streusel, and Cranberry Muffins with Cinnamon Brown Sugar Streusel Topping.

Servings: 24

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 350 degrees F and line two 12-cup muffin tins with liners or grease the cups with cooking spray. In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Toss in the chopped rhubarb and stir to coat.In a medium bowl or large liquid measuring cup, whisk together the brown sugar, oil, egg, vanilla and buttermilk until smooth. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir just until combined. Don't overmix!Divide the batter evenly among the muffin cups. In a small bowl, stir together the streusel ingredients with a fork until crumbly and combined. Sprinkle a little bit (about a teaspoon or so) of the streusel on top of each muffin. Bake for 16-20 minutes until the tops of the muffins spring back to the touch and/or a toothpick inserted in the center comes out clean. Don't overbake or the muffins may be dry. Let the muffins cool for five or so minutes before removing them from the pan to cool completely on a wire rack. These muffins keep great covered at room temperature for several days.

 

Step by step:

1. Preheat the oven to 350 degrees F and line two 12-cup muffin tins with liners or grease the cups with cooking spray. In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Toss in the chopped rhubarb and stir to coat.In a medium bowl or large liquid measuring cup, whisk together the brown sugar, oil, egg, vanilla and buttermilk until smooth. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir just until combined. Don't overmix!Divide the batter evenly among the muffin cups. In a small bowl, stir together the streusel ingredients with a fork until crumbly and combined. Sprinkle a little bit (about a teaspoon or so) of the streusel on top of each muffin.

2. Bake for 16-20 minutes until the tops of the muffins spring back to the touch and/or a toothpick inserted in the center comes out clean. Don't overbake or the muffins may be dry.

3. Let the muffins cool for five or so minutes before removing them from the pan to cool completely on a wire rack. These muffins keep great covered at room temperature for several days.

Nutrition Information:

covered percent of daily need