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Crispy Rhubarb Muffins Recipe with Streusel and Ginger Topping

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These crispy rhubarb muffins feature a perfect balance of tart rhubarb and spicy crystallized ginger, topped with a buttery streusel for a crunchy finish. Ideal for spring brunches, they are simple to make and delightfully flavorful.

Ingredients

Scale
  • 1 ½ cups chopped rhubarb (fresh or thawed and drained if frozen)
  • 2 cups (240 g) all-purpose flour (unbleached recommended)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (150 g) granulated sugar
  • ¼ cup (50 g) packed brown sugar
  • ½ cup (113 g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • ½ cup (120 ml) plain yogurt or sour cream
  • 1 teaspoon vanilla extract
  • ¼ cup finely chopped crystallized ginger
  • For the streusel topping:
  • ½ cup (60 g) all-purpose flour
  • ¼ cup (50 g) brown sugar
  • ¼ cup (57 g) cold unsalted butter, cubed
  • 1 teaspoon ground cinnamon (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Prepare streusel topping: In a small bowl, combine ½ cup flour, ¼ cup brown sugar, and cinnamon. Add cold cubed butter and blend with a pastry cutter or fingers until coarse crumbs form. Refrigerate to keep cold.
  3. Chop rhubarb into ½-inch pieces and finely chop crystallized ginger.
  4. In a large bowl, whisk together 2 cups flour, baking powder, baking soda, salt, granulated sugar, and brown sugar.
  5. In a separate bowl, whisk melted butter, eggs, yogurt (or sour cream), and vanilla extract until smooth.
  6. Pour wet ingredients into dry ingredients and stir gently with a spatula until just combined; lumps are okay.
  7. Fold in rhubarb and crystallized ginger carefully to avoid breaking rhubarb pieces.
  8. Divide batter evenly among 12 muffin cups (about ⅓ cup or 80 ml each).
  9. Sprinkle a generous amount of streusel topping on each muffin, pressing lightly to adhere.
  10. Bake for 20-25 minutes until tops are golden and a toothpick inserted comes out clean or with moist crumbs. Tent with foil if streusel browns too quickly.
  11. Cool muffins on a wire rack for at least 10 minutes before serving.

Notes

Do not overmix the batter to keep muffins tender. Keep butter cold when making streusel for a crisp topping. Use room temperature eggs and dairy for better rise and moisture. Fresh rhubarb is preferred; if using frozen, thaw and drain well. Cool muffins on a wire rack to prevent soggy bottoms. For gluten-free, substitute flour with a 1:1 gluten-free blend and add xanthan gum if needed. For dairy-free, use coconut oil and plant-based yogurt. Variations include swapping rhubarb with tart apples or raspberries, adding spices like cardamom or nutmeg, or adding chopped pecans to streusel.

Nutrition

Keywords: rhubarb muffins, streusel topping, crystallized ginger, spring baking, easy muffins, breakfast muffins, brunch recipe

Find it online: https://jodierecipes.com/crispy-rhubarb-muffins-recipe-with-streusel-and-ginger-topping/