Ingredients
Streusel Topping
- ¼ cup large flake oats
- ¼ cup all-purpose flour
- ¼ cup light brown sugar, lightly packed
- ½ tsp ground cinnamon
- 2 tbsp salted butter, cold, cubed
- 1 pinch salt
Rhubarb Muffins
- 6 tbsp salted butter, melted and cooled
- ⅓ cup Greek yogurt, room temperature
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ¾ cup white sugar
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ⅛ tsp fine sea salt
- 2 cups rhubarb, chopped into ¼" pieces
Equipment
Method
Start by removing eggs and yogurt from the fridge to come to room temperature. Melt and set aside your butter to cool.
Streusel Topping
- In a small bowl, combine the oats, flour, brown sugar, cinnamon, and a small pinch of salt. Cube the butter into ¼" / 1 cm pieces and add to the bowl.
- Use your fingers to toss the butter in the flour and then smash the cubes of butter into the mixture until its nicely incorporated. You should still have some small crumbs/chunks. Cover and set aside in the fridge until ready to use.
Rhubarb Muffins
- Set an oven rack on the middle shelf and preheat the oven to 375°F. Add 9 parchment paper or muffin liners to your jumbo muffin tins and set aside.
- In a medium bowl, melt and allow your butter to cool before stirring in first the Greek yogurt until combined, then the eggs and vanilla. Whisk the sugar in well until fully combined.
- In a separate large bowl, stir together the flour, baking powder, baking soda, salt, and rhubarb. Reserve a few tbsp of rhubarb to dot on top (optional).
- Pour the wet ingredients into the dry ingredients and mix with a spatula until no dry bits remain. Try not to overwork it. This is easiest by first stirring and then folding the mixture over itself repeatedly. It will be very thick.
- Add 5-6 tbsp of the mixture to each of the 9 muffin liners. Distribute any remaining muffin mixture between the tins. Top with a few pieces of extra rhubarb if reserved.
- Sprinkle 2 tbsp of streusel over each muffin (you may have extra, that's ok).
- Add the muffins to the middle rack of the oven and bake for 28-30 minutes, rotating halfway through, or until a toothpick inserted in the center comes out clean (not wet).
To cut your own muffin liners, cut 5-6" (11-13 cm) long square pieces of parchment paper. Cut 1" (2.5 cm) slits into the middle of each flat side. Press gently into muffin tins.