How to Bake Rhubarb Muffins

Yields: 12 muffins

Preparation time: 20 mins

Cooking time: 25 mins

Ingredients needed to make Rhubarb Muffins:

For the streusel:

• 2 tbsp unsalted butter, cold and chopped into small cubes
• 6 tbsp all purpose flour
• ½ tsp ground cardamom
• 3 tbsp granulated sugar
• 1/8 tsp fine salt

For the muffins:

• 1 ½ cups rhubarb, small diced
• 1 1/3 cups all purpose flour
• ¾ cup whole milk Greek yogurt
• ¾ cup granulated sugar
• 1 ¼ tsp baking powder
• ¼ tsp ground cardamom
• ¼ tsp fine salt
• ½ tsp baking soda
• 1 tsp vanilla extract
• 1 large egg
• 5 tbsp unsalted butter, melted and cooled

Cooking instructions for Rhubarb Muffins:

• For the streusel, Place the flour in a medium bowl and stir in sugar, salt and ground cardamom until well combined.
• Throw in the butter cubes and work them together with your hands, while rubbing the butter between your fingers until they blend together into a flaky mixture.
• Leave in the fridge, covered until the muffins are ready to serve.
• To make the muffins, warm up your oven to 375 degrees F while positioning the rack midway within that oven.
• Grease a 12-well muffin tin with small knob of butter and place a paper liner within each well.
• Toss the rhubarb chunks into a medium bowl and sprinkle ¼ cup of sugar into it.
• Toss them together to coat well and set aside for 5 minutes or until the juice oozed out of the rhubarb.
• Place the flour in a large bowl and stir in baking powder as well as soda, ground cardamom as well as a dash of salt until well combined.
• Empty the cup of Greek yogurt into another medium bowl and pour in the melted butter as well as vanilla extract into it.
• Crack the egg into it and add rest of the sugar into the mixture.
• Whisk them thoroughly, using an electric mixer, until mixed thoroughly into a uniform mixture and pour it into the dry mixture.
• Fold them together until well combined and stir in the sugar-coated rhubarbs until they are distributed evenly throughout the mixture.
• Stir the mixture, giving about 10-15 strokes and pour ¼ cup of the batter into each lined well.
• Sprinkle small portions of the streusel on top the batter in each well and bake for 25 minutes or until the muffins are baked through.
• Cool them on a wire rack for 15 minutes, and remove them from the wells.
• Serve at room temperature.

Image credit: Wikimedia Commons