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!
FOR THE STREUSEL, COMBINE:
FOR THE MUFFINS, WHISK:
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, 20–25 minutes. Let muffins sit 5 minutes before transferring to a wire rack to cool.
% Daily Value*
Total Fat 19g 29%
Saturated Fat 7g 35%
Cholesterol 94mg 31%
Sodium 511mg 21%
Carbs 87g 28%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.