Moist Rhubarb Muffins with Streusel Topping
A super moist rhubarb muffin that features sour cream and a crunchy crumb topping.
Servings 12
Ingredients
Muffin Batter
- 1 cup sour cream
- ½ cup vegetable oil
- 2 large eggs
- 2 ½ cups all-purpose flour
- 2 cups sliced rhubarb Fresh or frozen
- 1 ⅓ cups brown sugar
- 1 tsp baking soda
- ½ tsp salt
Cinnamon Sugar Topping
- ¼ cup brown sugar
- ½ tsp cinnamon
- ¼ cup all=purpose flour
- 1 tbsp butter, melted
- 1 tsp white sugar
Instructions
Step 1: Prepare the Oven and Pan
- Preheat the oven to 350°F. Line 12 muffin cups with paper liners and set aside.
Step 2: Mix the Wet Ingredients
- In a large bowl, mix together the sour cream, vegetable oil, and eggs until well combined.
Step 3: Mix the Dry Ingredients and Rhubarb
- In a separate bowl, combine the flour, brown sugar, baking soda, and salt. Add the rhubarb and stir until the pieces are coated with the flour mixture.
Step 4: Combine the Batter
- Pour the dry ingredients into the wet ingredients and mix just until combined. The batter will be thick, similar to cookie dough. Spoon the batter evenly into the prepared muffin cups.
Step 5: Add the Cinnamon Streusel Topping
- In a small bowl, mix the melted butter, brown sugar, and cinnamon. Add the flour and stir until crumbly. Sprinkle the streusel evenly over the muffin batter, then finish with a light sprinkle of white sugar.
Step 6: Bake and Cool
- Bake for 25 to 30 minutes, or until the muffins are golden and set. Remove from the oven and let cool slightly before transferring to a wire rack.