Rhubarb and Orange Blossem Streusel Muffins

“These tender spring muffins combine tart rhubarb with delicate orange blossom flavour and a buttery streusel topping for the perfect balance of bright and sweet.”

Difficulty

Intermediate

Yield

12 muffins

Ingredients

2 cups all-purpose flour3/4 cup sugar2 teaspoons baking powder1/2 teaspoon salt1/2 cup butter, melted2 eggs3/4 cup milk1 teaspoon orange blossom water1 ^1/2 cups rhubarb, diced

Ingredients

1/2 cup flour1/4 cup brown sugar1/4 cup cold butter

Equipment

Muffin tinPaper linersBowls various sizesWhiskSpatulaMeasuring cupsMeasuring spoonsCutting boardChef's knife

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Preheat oven to 375°F.

Line a muffin tin with paper liners.

Wash and Food cut into small blocks or squares. Make sure they are all roughly the same size!dice the rhubarb into small even pieces.

Prepare the streusel by combining flour and brown sugar in a bowl, then cutting in the cold butter until crumbly.

Measure all remaining ingredients.

In a large bowl, whisk together flour, sugar, baking powder, and salt.

In another bowl, whisk melted butter, eggs, milk, and orange blossom water.

Pour wet ingredients into dry ingredients and stir gently until just combined.

Fold in diced rhubarb carefully.

Divide batter evenly among muffin cups.

Sprinkle streusel generously over each muffin.

Bake for 20 – 24 minutes, until golden and a toothpick inserted into the center comes out clean.

Cool slightly before serving.