10 Ingredient Rhubarb Streusel Muffins
Servings: 12 muffins
Equipment
- Muffin tray
- Mixing bowls
- Measuring cups and spoons
- Cutting board
- Knife
Ingredients
Muffins
- 3/4 cup plain yogurt or sour cream*
- 1/4 cup vegetable oil*
- 1 large egg* beaten
- 1 1/3 cups whole wheat flour*
- 1 1/2 cups diced rhubarb or other fruit like apples or berries
- 1/2 cup brown sugar* packed
- 1/2 tsp baking soda*
- 1 tsp cinnamon*
Streusel Topping (optional)
- 1/2 cup chopped walnuts*
- 2 tbsp melted butter*
- 1/2 tsp cinnamon*
- 1/4 cup brown sugar*
Instructions
Ingredients = Minimalist Pantry Items (*) +
- rhubarb
Prepare
- Wash and dice rhubarb. Finely chop walnuts if you will be adding topping.
- Prepare a muffin tin with paper/silicon liners or grease well.
Cook
- Mix together yogurt, vegetable oil and egg. Stir to combine.
- In a separate bowl - mix together flour, rhubarb, baking soda, sugar and cinnamon
- Mix wet ingredients into the bowl with the dry ingredients and stir to combine.
- If adding topping, melt butter in small bowl and add remaining sugar, cinnamon and chopped walnuts to the butter.
- Divide muffin batter evenly into 12 muffin cups and spoon topping onto the top of each.
- Bake at 350F for 25-30 min. Let cool fully before putting in a container.
Eat
- Eat within 5 days or place in freezer for up to 3 months