Rhubarb Muffin Recipe with Cinnamon Butter Crumble

Rhubarb  muffin recipe makes a moist sweet and tender muffin loaded with fresh  rhubarb under a warm and crunchy brown sugar cinnamon streusel topping.

INGREDIENTS

– unsalted butter  – unbleached all-purpose flour – old-fashioned oats – brown sugar – ground cinnamon – turbinado sugar

STEP 1

Preheat oven to 350°F.  Line two standard muffin pans with cupcake liners or spray with a non-stick cooking spray.

Combine crumble ingredients in a small  bowl.  Use two forks to cut butter into other ingredients.  I use a  pastry cutter to cut the ingredients together until it resembles coarse  crumbs.

STEP 2

If the butter gets too warm it will not crumble.  Refrigerate the butter if it gets too soft before crumbling if necessary.

STEP 3

In a large mixing bowl add flour, brown sugar, cinnamon, oats, baking soda, and salt.  Whisk together to combine.

STEP 4

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