Rhubarb Crumb Muffins

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READY IN: 1hr 5mins
YIELD: 12 muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375°; grease 12 3 x 1 1/2 inch muffin cups.
  • Make the topping: mix the flour, sugar, and cinnamon together in a bowl; mix in the butter with your fingers or a pastry blender until the mixture forms small crumbs; set aside.
  • Make the batter: mix the rhubarb and sugar together in a bowl; set aside.
  • Mix the flour, baking powder, and salt together in a small bowl; set it aside.
  • Beat the butter and sugar together until they are light and fluffy, about 2 minutes.
  • Add in the eggs and vanilla; beat until they are fluffy, about 1 minute.
  • Slowly mix in half the flour mixture until it is incorporated, then half the milk; mix it and scrape down the sides of the bowl; repeat.
  • Fold in the rhubarb mixture.
  • Divide the batter evenly into the prepared muffin cups.
  • Distribute the crumbs evenly on top of each muffin.
  • Bake them for 20 minutes or until a cake tester inserted into the center of one muffin comes out clean.
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