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Moist Rhubarb Muffins with Streusel Topping
A super moist rhubarb muffin that features sour cream and a crunchy crumb topping.
Servings Prep Time
12 20min
Cook Time
30min
Servings Prep Time
12 20min
Cook Time
30min
Ingredients
Rhubarb Muffin Batter
Cinnamon Sugar Streusel Topping
Instructions
  1. Preheat the oven to 350 F. Line 12 muffin cups with paper liners and set aside.
  2. In a large bowl mix together all the wet ingredients, sour cream, oil, and egg.
  3. In a second bowl mix together all the dry ingredients, flour, brown sugar, soda and salt. Once blended add the rhubarb and stir until the rhubarb is coated with the flour mixture.
  4. Pour the dry ingredients into the wet ingredients and mix until just combined. (You will find the consistency is quite similar to cookie dough).
  5. Divide the batter equally into the 12 muffin tins.
For the Cinnamon Sugar Streusel Topping
  1. Blend the butter, brown sugar and cinnamon.
  2. Once blended, add the flour and mix until crumbly.
  3. Place the mixture on top of your muffins and then sprinkle with white sugar.
  4. Place in oven and bake for 25 to 30 minutes.