Perfect Rhubarb Muffins are soft and fluffy muffins that you make in one bowl. The crumb topping is so light and delicious.
– 1/2 cup vegetable oil – 1 cup granulated sugar – 2 large eggs – 1 1/2 cups whole milk – 2 tsp vanilla extract – 2 tsp baking powder – 1/2 tsp baking soda – 1/2 tsp salt – 2 3/4 cups all purpose flour – 2 cups rhubarb, thinly sliced STREUSEL TOPPING – 1/4 cup all purpose flour – 2 Tbsp granulated sugar – 1 Tbsp unsalted butter at room temperature
Warm the oven up to 350F and put paper muffin covers in a 12-cup muffin pan. Muffin pan with papers ready to go
First, make the streusel: rub the ingredients with your fingers until the butter is combined and the mixture is dry and crumbly. Set aside. tiny dish of streusel topping
Mix oil, sugar, eggs, milk, and vanilla in a large bowl. Rubarb muffins: Mix wet ingredients in a bowl
Whisk in flour, then slowly fold in chopped rhubarb. glass bowl rhubarb muffin batter mixing Spread batter evenly into 12 muffin cups and top with streusel.
Rhubarb muffin batter in pan Bake 23-25 minutes. muffin-pan rhubarb muffins Serve buttery warm!