Rhubarb Crunch Muffins

Rhubarb Crunch Muffins

Rhubarb is one of my favorites! Tart and tangy in a sweet muffin is the perfect pairing too! Streusel topping adds a bit of crunch... Make a batch of these healthy, low fat muffins today!

Pic of muffins

Rhubarb Crunch Muffins

Yield: 12 muffins

Ingredients:

  • 1/4 cup butter, softened

  • 1/3 cup applesauce

  • 1/2 cup brown sugar

  • 1/4 cup granulated sugar

  • 1 egg

  • 1/2 cup Greek yogurt

  • 1 teaspoon vanilla

  • 1 1/3 cup flour

  • 1 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon kosher salt

  • 2 cups chopped rhubarb, fresh or frozen

    Topping:

  • 1/4 cup brown sugar

  • 3 tablespoons cold butter, cubed

  • 1/3 cup flour

  • 1 teaspoon cinnamon

Equipment needed:

  • Stand up mixer

  • Rubber spatula

  • Dry Measuring cups

  • Measuring spoons

  • Small bowl

  • Pastry blender

  • Muffin pan for 12 muffins

  • Cupcake liners, optional

  • Ice cream scoop

I love springtime when the rhubarb starts to sprout ... Means baking in my book! Pie, cakes and especially muffins! My favorite breakfast treats always include streusel topping... You?? Sweet & tangy muffins with extra crunchy sweetness in every bite! I’m always trying to save a few calories in my sweets, so this recipe is no different. Removed half the normal fat and added Greek yogurt for added richness and flavor. These started out as an experiment, but the results were amazing I had to share! Grab your rhubarb and let’s see what you think!

Preheat oven to 375 F.

I have posted so many recipes for baking that I skipped the initial pics of creaming the fat & sugars, etc. Begin by placing the softened butter and sugars in the mixing bowl & cream together well. Add applesauce, yogurt, eggs and vanilla. Mix well until creamy and smooth. Add flour, leavening agents and salt. Blend until just moistened and flour is not visible. Don’t over mix! Add rhubarb and stir in until combined, about 30 seconds. Dough is ready for scooping! Line muffin pan with liners or grease pan well. I always spray the inside of the papers too, for easy peeling of the papers when you’re eating them. Using a dipper or ice cream scoop, ~1/4-1/3 cup, divide dough into 12 cups about 2/3 full. Now it’s streusel time!!

To make the topping, you will have to cut in a few ingredients. Place the flour, cinnamon and sugar in a small bowl. Cube the butter and place on top. Using a pastry blender or your fingers, cut in and combine the ingredients until a crumbly topping is formed. Sprinkle it evenly over the muffins. Bake in a preheated 375 F oven for 22 – 25 minutes or golden and baked through. The muffins will be a bit gooey looking, but they will be amazing. Allow muffins to cool in the pan to finish baking and firm up before removing.

Don’t they smell heavenly? I always have to taste test one and share it with my hubby. Be careful as the rhubarb stays pretty warm... don’t burn your lip! MMMMMM!! So good! Fresh muffins are the best item to serve with brunch. When the muffins come out of the oven... the Frittata or egg bake goes in! Brunch will be amazing and ...maybe there will be plenty for breakfast tomorrow too... ENJOY!!

Breakfast, BreadsLynn Kaufmanrhubarb, muffins, healthy recipe, healthy, crunchy topping, low fat, yumm, easy recipeComment