Description
Delicious muffins combining tart rhubarb with sweet cranberries, topped with a crunchy streusel.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup buttermilk
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup finely chopped fresh rhubarb
- 1/2 cup dried cranberries
- For the Streusel Topping:
- 1/3 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 3 tablespoons cold unsalted butter, cubed
Instructions
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
- In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, and cinnamon.
- In a separate bowl, whisk the buttermilk, vegetable oil, egg, and vanilla until well combined.
- Pour the wet mixture into the dry ingredients and stir just until combined. Do not overmix.
- Gently fold in the chopped rhubarb and dried cranberries.
- Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
- To make the streusel topping, mix the flour, brown sugar, and cinnamon in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs.
- Sprinkle the streusel evenly over the muffin batter.
- Bake for 20–22 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Serve warm or at room temperature; great with butter. Store in an airtight container for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 9g
- Sodium: 170mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: muffins, rhubarb, cranberries, streusel, baking