Rhubarb Crumb Muffins - cooking recipe

Ingredients

Crumb Topping
3/4 cup all-purpose flour
1/3 cup firmly packed dark brown sugar or 1/3 cup light brown sugar
1/2 teaspoon cinnamon
5 tablespoons salted butter
Muffin Batter
2 cups fresh rhubarb, cut into 1/4-inch pieces
1/4 cup powdered sugar
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup salted butter, softened to room temperature
1/2 cup sugar
2 large eggs
1/2 teaspoon vanilla
1/2 cup milk

Preparation

Preheat oven to 375\u00b0; grease 12 3 x 1 1/2 inch muffin cups.
Make the topping: mix the flour, sugar, and cinnamon together in a bowl; mix in the butter with your fingers or a pastry blender until the mixture forms small crumbs; set aside.
Make the batter: mix the rhubarb and sugar together in a bowl; set aside.
Mix the flour, baking powder, and salt together in a small bowl; set it aside.
Beat the butter and sugar together until they are light and fluffy, about 2 minutes.
Add in the eggs and vanilla; beat until they are fluffy, about 1 minute.
Slowly mix in half the flour mixture until it is incorporated, then half the milk; mix it and scrape down the sides of the bowl; repeat.
Fold in the rhubarb mixture.
Divide the batter evenly into the prepared muffin cups.
Distribute the crumbs evenly on top of each muffin.
Bake them for 20 minutes or until a cake tester inserted into the center of one muffin comes out clean.