Description
Tangy and tart rhubarb muffins topped with a crunchy, buttery cinnamon streusel. A refreshing spring treat with a moist crumb.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup brown sugar
- 1 cup unsalted butter, softened
- 2 cups fresh rhubarb, diced
- 1/2 cup Greek yogurt
- 2 eggs
- 1 tbsp cinnamon
- 1 tbsp baking powder
- 1/2 tsp salt
Instructions
- Preheat oven to 375F and line a muffin tin.
- Mix cold butter, brown sugar, cinnamon, and a bit of flour for the streusel.
- Cream softened butter and sugar, then mix in eggs and yogurt.
- Fold in flour, baking powder, and salt.
- Stir in diced rhubarb gently.
- Fill muffin tins 3/4 full and top with streusel.
- Bake for 22-25 minutes until golden.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American