Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 2 large eggs
  • 1/2 cup (120ml) whole milk
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (225g) fresh rhubarb, diced into 1/4-inch pieces
  • 1/2 cup (65g) all-purpose flour
  • 1/2 cup (100g) brown sugar, packed
  • 1 tsp (2g) ground cinnamon
  • 4 tbsp (55g) unsalted butter, cold and cubed

Instructions:

  1. Preheat the oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners.
  2. Dice the fresh rhubarb into uniform 1/4-inch pieces.
  3. In a large bowl, whisk together the 250g all-purpose flour, granulated sugar, baking powder, and salt.
  4. In a separate medium bowl, beat the melted butter, eggs, milk, and vanilla extract until the mixture is smooth.
  5. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined; do not over-mix.
  6. Gently fold the diced rhubarb into the batter.
  7. In a small bowl, combine 65g all-purpose flour, brown sugar, and cinnamon. Use a fork or pastry cutter to work the cold cubed butter into the mixture until it resembles coarse wet sand.
  8. Spoon the batter into the prepared muffin tins, filling them almost to the top.
  9. Generously sprinkle the streusel topping over each muffin, pressing very lightly to adhere.
  10. Bake for 22–25 minutes until the edges are set and the topping is golden brown.