Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, rhubarb streusel muffins. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Rhubarb Streusel Muffins is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Rhubarb Streusel Muffins is something that I have loved my whole life.
Today I'm conquering some frequently unanswered frequently asked questions.* Rhubarb Streusel Muffins are tender, studded with tangy rhubarb bits and topped with a crunchy brown sugar streusel. These muffins are slightly sweet and a little tangy. The streusel topping adds great texture and a little extra sweetness.
To begin with this recipe, we must first prepare a few ingredients. You can cook rhubarb streusel muffins using 15 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Rhubarb Streusel Muffins:
- Make ready 2 1/2 cups all-purpose flour
- Make ready 3 teaspoons baking powder
- Prepare 3/4 teaspoon salt
- Prepare 1 cup white sugar
- Prepare 1/2 teaspoon ground cinnamon
- Take 2-3 cups fresh, chopped rhubarb
- Take 1 cup low fat milk
- Make ready 1/2 cup coconut oil
- Take 2 eggs
- Get Streusel topping
- Take 1/2 cup all-purpose flour
- Make ready 1/2 teaspoon ground cinnamon
- Take 4-5 tablespoons melted butter
- Prepare 1/3 cup white sugar
- Make ready 1/2 teaspoon baking powder
Wake and Bake: Strawberry Rhubarb Streusel Muffins. All products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our. These vegan muffins are moist with a sweet cinnamon buttery topping that works so well with the tartness of the rhubarb.
Instructions to make Rhubarb Streusel Muffins:
- Preheat your oven to 350 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners.
- Add the flour, baking powder, salt, sugar and cinnamon to a large bowl and whisk together to combine. Add the rhubarb and toss well to coat.
- Measure the milk and coconut oil into a large measuring cup, adding the eggs and whisking until all the wet ingredients are combined.
- Add the wet ingredients to the dry ingredients and mix just until no streaks of flour remain.
- Combine all the ingredients of the streusel topping and mix with a fork until crumbly. Start with 4 tablespoons of butter and then add one more if necessary to create a crumbly texture.
- Distribute the muffin batter evenly among the 12 prepared muffin cups and top each with the streusel topping.
- Bake at 350 degrees Fahrenheit for about 20 minutes or until the streusel topping is a light golden brown and a toothpick inserted into one of the muffins comes out clean.
Reviews for: Photos of Vegan Rhubarb Cinnamon Streusel Muffins. Rhubarb Streusel Muffins - a moist muffin base is studded with fresh rhubarb chunks and topped with a crunchy streusel crumble topping which is lightly flavoured with lemon zest and vanilla. Sour cream and lemon zest support tart rhubarb in these muffins while vanilla seeds and brown sugar mellow its edge. A crunchy almond streusel plays off the crisp stalks and adds a nutty contrast. These muffins are easy to make and taste fabulous!
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