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    Rhubarb Crumble Muffins

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    I love a crumble muffin and these Rhubarb Crumble Muffins might have just made it to the top of my list. They are soft, fluffy and with a crunchy top and a hint of cinnamon. Perfect with your morning cup of tea or coffee.

    I’d love to hear how you like it, so please rate and/or comment below.

    If you make them, please share your creations and tag @tarynstastingtable

    Ingredients you'll need:

    • All purpose flour
    • Light brown sugar
    • White sugar
    • Salt
    • Unsalted butter
    • Baking powder
    • Ground cinnamon
    • Baking soda
    • Sour cream
    • Eggs
    • Vanilla extract
    • Fresh rhubarb

    Equipment:

    • Muffin tins
    • Paper liners
    • Spatula
    • Whisk
    • Large bowl
    • Two medium bowls
    • Fork

    Instructions:

    Preheat oven to 350°F. Line a 12 cup muffin tin with paper liners.

    Streusel Topping:

    In a medium bowl, whisk or stir together flour, brown sugar, white sugar, and salt.

    Pour butter over the mixture and use a fork to toss the ingredients together until combined. Don’t over-mix or the streusel will become like a paste, simply toss together until mixture is clumpy, no longer dry, and the flour is completely absorbed. Set aside.

    Muffins:

    In a large mixing bowl, whisk together the flour, brown sugar, white sugar, baking powder, cinnamon, baking soda, and salt until combined.

    In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth. Stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together; don't overmix. Fold in the diced rhubarb. The batter will be thick.

    Divide the batter among the muffin cups, using the back of a spoon or a small spatula to level the batter. Top with the streusel.

    Bake for 20-25 minutes or until a toothpick comes out clean. Cool muffins 10 minutes in the pan and then remove them to a baking rack to finish cooling or serve warm.

    If you like this recipe, why not try these?

    • Strawberry Rhubarb Tart
    • Peach Streusel Muffins
    • Easy Strawberry Rhubarb Galette
    • Lemon Poppy Seed Muffins
    • Strawberry Cupcakes

    Rhubarb Crumble Muffins

    Soft, fluffly rhubarb muffins with a crunchy crumble topping
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 25 mins
    Total Time 45 mins
    Course Breakfast, Snack
    Cuisine American
    Servings 12 muffins

    Ingredients
      

    Streusel Topping:

    • 1 ¼ cup all-purpose flour
    • ½ cup light brown sugar tightly packed
    • ⅓ cup white sugar
    • ¼ tsp salt
    • 6 tbsp unsalted butter melted and cooled

    Muffins:

    • 2 cups all-purpose flour
    • ¼ cup light brown sugar tightly packed
    • ¾ cup white sugar
    • 2 ½ tsp baking powder
    • 1 tsp ground cinnamon
    • ½ tsp baking soda
    • ½ tsp salt
    • 1 cup sour cream
    • ½ cup unsalted butter melted and cooled slightly
    • 2 large eggs
    • 1 tsp vanilla extract
    • 1 ½ cups fresh rhubarb diced

    Instructions
     

    • Preheat oven to 350°F. Line a 12 cup muffin tin with paper liners.

    Streusel Topping:

    • In a medium bowl, whisk or stir together flour, brown sugar, white sugar, and salt.
    • Pour butter over the mixture and use a fork to toss the ingredients together until combined. Don’t over-mix or the streusel will become like a paste, simply toss together until mixture is clumpy, no longer dry, and the flour is completely absorbed. Set aside.

    Muffins:

    • In a large mixing bowl, whisk together the flour, brown sugar, white sugar, baking powder, cinnamon, baking soda, and salt until combined.
    • In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth. Stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together; don't overmix. Fold in the diced rhubarb. The batter will be thick.
    • Divide the batter among the muffin cups, using the back of a spoon or a small spatula to level the batter. Top with the streusel.
    • Bake for 20-25 minutes or until a toothpick comes out clean. Cool muffins 10 minutes in the pan and then remove them to a baking rack to finish cooling or serve warm.
    Keyword Crumble, Muffins, Rhubarb
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