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Whole Wheat Rhubarb Streusel Muffins

Close-up of a perfectly baked Whole Wheat Rhubarb Streusel Muffin with a thick, crumbly topping.
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Bake moist, flavorful muffins using whole wheat flour, fresh rhubarb, and a buttery crumb topping. This recipe honors American home cooking traditions.

Ingredients

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  • 1 1/2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups chopped fresh or frozen rhubarb (do not thaw if frozen)
  • For the Streusel:
  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces
  • 1/4 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or grease well.
  2. Prepare the streusel topping: In a small bowl, combine the all-purpose flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside in the refrigerator.
  3. Prepare the muffin batter: In a medium bowl, whisk together the whole wheat flour, baking soda, baking powder, and salt.
  4. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg, milk, and vanilla extract until just combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing only until the flour streaks disappear. Do not overmix the batter.
  6. Gently fold in the chopped rhubarb.
  7. Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
  8. Remove the streusel from the refrigerator and sprinkle generously over the top of each muffin.
  9. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • If you prefer a slightly lighter texture, substitute half of the whole wheat flour with all-purpose flour.
  • If using frozen rhubarb, do not rinse or thaw it before adding it to the batter.
  • Store leftover muffins in an airtight container at room temperature for up to 3 days.
  • For a richer streusel flavor, use brown sugar in the main batter instead of granulated sugar.

Nutrition

Find it online: https://cravybite.link/whole-wheat-rhubarb-streusel-muffins/