Rhubarb Crumble Muffins

Ingredients:

Muffins:

• 2 1/2 cups flour
• 3 tsp baking powder
• 3/4 tsp salt
• 1 cup white sugar
• 1/2 tsp ground cinnamon (heaping)
• 2-3 cups fresh, chopped rhubarb (cut in small pieces)
• 1 cup of milk (I use 1%)
• 1/2 cup vegetable oil
• 2 eggs

Topping:

• 1/2 cup flour
• 1/3 cup white sugar
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 4-5 tbsp melted butter (cooled)

Directions:

1. Preheat oven to 350 F and line a 12 cup muffin tin with paper liners.
2. In a large bowl, add flour, baking powder, salt, sugar and cinnamon and whisk together to combine.
3. Add the rhubarb pieces and toss them well to coat with the flour mixture.
4. In another bowl, add the milk, vegetable oil and eggs. Whisk well until completely combined.
5. Pour the mixed wet ingredients into the bowl with the flour/rhubarb mixture. Mix until just combined. Do not over mix.
6. Make your topping mixture now by combining all the topping ingredients and mix with a fork until crumbly. (I start with 4 tbsp of the melted butter and then add more if necessary to make it crumbly.)
7. Distribute the muffin batter evenly into the 12 lined cups of the muffin tin. You shouldn’t have any batter left over. Sprinkle topping mixture over each muffin.
8. Bake for 20 to 25 minutes or until topping is a golden brown and a toothpick inserted comes out clean. (I check at 20 minutes and then put back in oven if not ready.)