A couple weeks ago I bought a huge bundle of rhubarb from The Saskatoon Farm here and I have been having a blast experimenting with it. I was eyeing up Katherine from Love in My Oven’s double streusel strawberry rhubarb muffins for a while now and they inspired me to create this recipe.
I have always loved rhubarb as it reminds me of being at my Grandma’s and eating it straight out of the garden dipped sugar. These days, I will eat a stalk as is, no sugar and I absolutely love it and so does Luna.
I almost always mix rhubarb with strawberries – just seems like the right thing to do, but this time, I decided to take a bit of a different route. The result – these beautifully moist, light and fluffy lemon rhubarb streusel muffins.
The great thing about these muffins is that they are relatively quick and don’t require cooking the rhubarb first like many recipes do.
- MUFFIN BATTER
- 2 packed cups thinly sliced rhubarb
- 21/2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup brown sugar
- 1/2 cup butter (coconut oil works great as a sub), melted
- 2 eggs
- 3/4 cup oat milk (you can use any dairy or plant based milk)
- 1/4 cup freshly squeezed lemon juice
- 2 tsp lemon zest
- 1/2 tsp cinnamon
- STREUSEL TOPPING
- 1/3 cup brown sugar
- 1/4 cup flour
- 1-2 tbsp butter, room temperature
- 1 tsp lemon zest
- Preheat oven to 375F, and prepare your muffin tins – you can either use a muffin liner or grease your muffin pan.
- Melt your butter and set aside to let cool.
- Then add your rhubarb to a small mixing bowl with the brown sugar, salt, cinnamon, lemon juice and lemon zest. Stir until mixed thoroughly and the rhubarb is well coated. Let sit for 15-20 min.
- Next we will make the streusel. In a small bowl, mix together the brown sugar, flour. lemon zest and butter. I start with 1 tbsp and only add the other if it’s too dry. You want the streusel to be crumbly small chunks.
- In a medium sized mixing bowl mix together the remaining dry ingredients (flour, baking powder and baking soda). In a small mixing bowl, combine the oat milk. eggs and cooled butter. Whisk thoroughly.
- Dump the wet ingredients into the dry ingredients and stir until a batter starts to form. Next dump in the rhubarb and all liquid in the bowl. Stir until rhubarb is mixed into the batter. Then scoop the batter into your muffin tin and sprinkle the streusel on top of your muffins. Make for 20-22 min. or until a toothpick inserted into the centre of your muffins comes out clean. Remove from oven and let cool.
- Muffins can be stored in an airtight container on the counter for 3 days, however they will do better in the fridge for about 5 days. You can also freeze the finished muffins.
Serving Size:1 muffin
Amount Per Serving: Calories: 598Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 59mgSodium: 410mgCarbohydrates: 106gFiber: 3gSugar: 17gProtein: 13g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators and not from My Sweet Mess. Although we do attempt to provide as accurate nutritional information as possible, these figures are only estimates.
We love versatile recipes in our house and this has quickly become one of our favourites – we eat them for snacks, breakfast and warmed and topped with vanilla bean ice cream for a treat.
The recipe is simple and straight forward and makes a great activity to get the kids involved in if you like; and the best part. in under an hour you can be eating your creation.
If you make them, please let me know what your think! You can comment here or post a picture on Instagram and tag me @mysweetmess and hashtag #mysweetmess.
Till the next recipe,