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Breakfast / Brunch

Rhubarb-Lemon Muffins with Streusel Topping

With huge, crunchy, streusel tops, these muffins are hard to say no to. Really, why would you want to anyway? Go ahead, indulge!


6 muffins

Total Time

30 minutes

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Instead of making the streusel topping, you could glaze these muffins (left) or sprinkle the tops with coarse sugar before baking.


Preheat oven to 375°. Coat a 12-cup muffin pan (inside and between cups) with nonstick spray.

For the streusel, combine brown sugar, 1/3 cup flour, oats, and butter in a bowl with fingers until crumbly.

For the muffins, whisk together 2 cups flour, baking powder, salt, and ginger in a large bowl; set aside.

Whisk together 1 cup granulated sugar, buttermilk, oil, eggs, and zest in a bowl; set aside.

Combine 2 Tbsp. flour and 2 Tbsp. granulated sugar, then toss with rhubarb to coat.

Fold buttermilk-egg mixture into flour-baking powder mixture just until flour is barely visible. Gently fold in coated rhubarb. Fill each of six muffin cups with a heaping 1/2 cup batter. (Stagger muffins so tops don’t bake together.)

Gently press streusel onto tops of unbaked muffins, leaving a 1/4- to 1/2-inch border.

Bake muffins until a toothpick inserted into the centers comes out clean, 2025 minutes. Let muffins sit 5 minutes before transferring to a wire rack to cool.

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