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Rhubarb Marzipan Streusel Muffin

Rhubarb Marzipan Streusel Muffins

Course Breakfast, Brunch, Snack
Cuisine German
Keyword Marzipan, Muffins, Rhubarb
Prep Time 15 minutes
Cook Time 25 minutes
Servings 1 Dozen
Author Lora Wiley-Lennartz

Ingredients

For the streusel:

  • 1 /2 cup unsalted butter room temperature
  • 3/4 cup all-purpose flour
  • 3/4 cup white granulated sugar
  • 1/2 cup marzipan cut into pieces

For the rhubarb muffins:

  • 2 cups all-purpose flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1/2 cup white granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups chopped fresh rhubarb

Instructions

Make the streusel:

  1. Place the unsalted butter, sugar, flour, and marzipan into a bowl.

  2. Use your fingers or a fork to rub the mixture together.Set aside.

Make the rubarb muffins:

  1. Preheat oven to 350ºF.

  2. Grease a 12 cup muffin tin.

  3. Whisk together the flour, baking powder, and salt. Set aside.

  4. In a separate bowl, whisk together the milk, oil, egg, sugar, and vanilla.

  5. Mix in the dry ingredients until the batter comes together. Do not over mix.

  6. Fold in the rhubarb.

  7. Divide the batter evenly among the 12 cups in a muffin tin.

  8. Sprinkle the streusel on top.

  9. Bake for 20 minutes or until a knife inserted comes out clean.

  10. Transfer to a wire rack and let cool. Lovely if served slightly warm.