Can I use frozen rhubarb for Rhubarb Streusel Muffins?

Yes, frozen rhubarb works well in Rhubarb Streusel Muffins. There’s no need to thaw it before adding to the batter, but you may need to increase the baking time slightly. Using frozen rhubarb is a great way to enjoy these muffins year-round.

How do I keep Rhubarb Streusel Muffins moist?

To keep Rhubarb Streusel Muffins moist, avoid overbaking and store them in an airtight container. The use of buttermilk and oil in the recipe also helps maintain a soft texture. Refrigeration can extend freshness for up to a week.

Can I make Rhubarb Streusel Muffins gluten-free?

Absolutely. You can substitute the regular flour with a cup-for-cup gluten-free flour blend. This allows you to enjoy Rhubarb Streusel Muffins with minimal changes to taste and texture.

What’s the best way to store Rhubarb Streusel Muffins?

Store Rhubarb Streusel Muffins in an airtight container at room temperature for 2 days or in the refrigerator for up to a week. For longer storage, freeze them individually and reheat as needed for a fresh-from-the-oven taste.

Rhubarb Streusel Muffins Easy Recipe

Name: Rhubarb Streusel Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/4 teaspoon ground ginger; 1 1/4 cups brown sugar; 1/2 cup coconut oil, melted; 1 large egg; 1 teaspoon vanilla extract; 1 cup buttermilk; 2 cups rhubarb, diced; 1/2 cup pecans, chopped; 1/4 cup granulated sugar; 1/2 teaspoon ground cinnamon; 1 tablespoon butter or coconut oil, melted (for topping)

Description

Rhubarb Streusel Muffins are soft, moist, and perfectly balanced with sweet and tangy flavors. Packed with fresh rhubarb and topped with a buttery cinnamon streusel, these muffins make a delicious breakfast or snack.

Ingredients

Scale

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 1/4 cups brown sugar
1/2 cup coconut oil, melted
1 large egg
1 teaspoon vanilla extract
1 cup buttermilk
2 cups rhubarb, diced
1/2 cup pecans, chopped
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1 tablespoon butter or coconut oil, melted (for topping)

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Instructions

Preheat the oven to 350°F (175°C) and prepare 20 muffin cups by greasing or lining them.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and ground ginger.
In a large bowl, mix brown sugar, melted coconut oil, egg, vanilla extract, and buttermilk until smooth.
Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.
Fold in the diced rhubarb and chopped pecans evenly.
Spoon the batter into muffin cups, filling each about 3/4 full.
In a small bowl, mix granulated sugar, cinnamon, and melted butter or oil to create the streusel topping.
Sprinkle about 1/2 teaspoon of streusel over each muffin.
Bake for 17–20 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.

Notes

Use fresh or frozen rhubarb; no need to thaw frozen rhubarb before baking.
Do not overmix the batter to keep muffins soft and tender.
Bring cold ingredients to room temperature to prevent coconut oil from solidifying.
Store muffins in an airtight container in the refrigerator for up to 1 week.
Freeze muffins for up to 3 months for longer storage.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 210 kcal
Sugar: 14 g
Sodium: 180 mg
Fat: 9 g
Saturated Fat: 6 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 29 g
Fiber: 1.5 g
Protein: 3 g
Cholesterol: 20 mg