Rhubarb Muffins with Pecan Streusel
These Rhubarb Muffins are SO tender despite being made with only ¼ cup of oil! Don't miss the crispy streusel on the top—a must for contrasting with the soft and tender interior of the muffin.
Ingredients
For the muffins:
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 egg
- ¼ cup vegetable oil
- 2 teaspoons orange zest (from 1 large orange)
- ¾ cup orange juice
- ¾ cup sugar
- 1¼ cup chopped rhubarb
- ½ cup chopped pecans
For the streusel:
- ¼ cup sugar
- 3 tablespoons flour
- 3 tablespoons cold butter
- ¼ cup chopped pecans
Instructions
For the muffins:
- Preheat oven to 375°F.
- In a large bowl, whisk together 2 cups flour, baking powder, salt, and baking soda.
- In another large bowl, whisk together the egg, vegetable oil, orange zest, orange juice, and ¾ cup sugar. Gently stir in the flour mixture. Fold in the rhubarb and chopped pecans.
For the streusel:
- In a medium bowl, whisk together ¼ cup sugar and 3 tablespoons flour. Slice the butter into small cubes and work it into the sugar/flour mixture with your fingertips until the butter is the size of peas. Fold in the chopped pecans.
- Spray a nonstick 12-cup muffin pan with nonstick cooking spray. Divide the batter evenly among the muffin wells, until they are ¾ full. Sprinkle the batter with the streusel topping.
- Bake for 20–25 minutes (I baked them for 23 minutes), or until lightly brown on top. Let sit in the pan for 5 minutes before removing the muffins from the pan.
Notes
Make sure the butter for the streusel is very cold (straight out of the refrigerator)—it creates the crunchiest streusel!
Nutrition
Serving: 1muffinCalories: 274kcalCarbohydrates: 37gProtein: 4gFat: 13gSaturated Fat: 5gCholesterol: 14mgSodium: 332mgPotassium: 123mgFiber: 2gSugar: 18gVitamin A: 189IUVitamin C: 9mgCalcium: 53mgIron: 1mg
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