Rhubarb Streusel Muffins

Name: Rhubarb Streusel Muffins
Total time: 2700 s
Yield: 12 muffins
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 3 teaspoons baking powder; 3/4 teaspoon salt; 1 cup white sugar; 1/2 teaspoon ground cinnamon; 2-3 cups fresh, chopped rhubarb; 1 cup low fat milk; 1/2 cup coconut oil; 2 eggs; 1/2 cup all-purpose flour; 1/2 teaspoon ground cinnamon; 4-5 tablespoons melted butter; 1/3 cup white sugar; 1/2 teaspoon baking powder

sjs2020 @sjs2020

Rhubarb Streusel Muffins

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Ingredients

45 min

12 muffins

2 1/2 cupsall-purpose flour
3 teaspoonsbaking powder
3/4 teaspoonsalt
1 cupwhite sugar
1/2 teaspoonground cinnamon
2-3 cupsfresh, chopped rhubarb
1 cuplow fat milk
1/2 cupcoconut oil
2eggs
Streusel topping
1/2 cupall-purpose flour
1/2 teaspoonground cinnamon
4-5 tablespoonsmelted butter
1/3 cupwhite sugar
1/2 teaspoonbaking powder

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Steps

45 min

1

Preheat your oven to 350 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners.
2

Add the flour, baking powder, salt, sugar and cinnamon to a large bowl and whisk together to combine. Add the rhubarb and toss well to coat.
3

Measure the milk and coconut oil into a large measuring cup, adding the eggs and whisking until all the wet ingredients are combined.
4

Add the wet ingredients to the dry ingredients and mix just until no streaks of flour remain.
5

Combine all the ingredients of the streusel topping and mix with a fork until crumbly. Start with 4 tablespoons of butter and then add one more if necessary to create a crumbly texture.
6

Distribute the muffin batter evenly among the 12 prepared muffin cups and top each with the streusel topping.
7

Bake at 350 degrees Fahrenheit for about 20 minutes or until the streusel topping is a light golden brown and a toothpick inserted into one of the muffins comes out clean.