These Rhubarb and White Chocolate Muffins are topped with a buttery, oat streusel and baked until golden. Tart rhubarb with sweet white chocolate, they are a match made in flavour heaven!
Hi everyone, I hope you’re having a lovely week. I had intentions of getting these Rhubarb and White Chocolate Streusel Muffins up for you last week, then I got a double ear infection! It totally wiped me out and was the worst infection I’ve had in years. Ear, sinus and eustachian tube issues are not new to me. I get infections frequently and have a steroid nose spray to help with my eustachian tubes. However, even with all my ear problems, I’ve never had a double ear infection… would not recommend!
We also had a scare a couple of weeks ago with our kitten Ember. I was emptying the tumble dryer and a string/thread fell off of a bath mat. I reached down to get it, but she grabbed it in a flash and started chewing on it. My husband and I both desperately tried to catch her, but she managed to hide and eat the string. So, emergency trip to the vet to try and make her sick.
Unfortunately, the medication didn’t work, so we were then on litter box watch for said string. We think we saw a little bit of it, but nothing since. She seems fine in herself and luckily it wasn’t a huge, thick piece of string. They are so full of mischief!
We’ve also been enjoying our new car this past few weeks. Happy to report, it was SO worth the wait! We wanted an SUV so that I could get in and out more easily on bad days. It feels amazing to not have to sink into a low down car and instead have the seat higher up!
He’s super nice to drive too. We’ve kept my car and sold my husband’s car, so we now have two automatic cars, meaning my husband and I can share driving again. I can drive a manual, but 4 years ago I made the switch to auto as my manual was really triggering my back pain and sciatica in both legs. It must have moved my hips/spine in such a way that the bone spur that touches a nerve root was compressing it.
Sometimes we think about going down to one car as we both work from home. However, on the way down to get the girls, we got a puncture, so had to come back and switch cars. If we didn’t have a second car, we wouldn’t have been able to go and meet them. They’re the best thing to have happened to us in a long time, I cannot imagine life without them. So, we’re keeping both cars!
In a couple of years Renault are meant to be releasing an electric Renault 5 and I might get one for fun and to whizz around town.
LET’S TALK RHUBARB AND WHITE CHOCOLATE STREUSEL MUFFINS…
If you’d have told me a few years ago I’d be developing and sharing a recipe for Rhubarb and White Chocolate Streusel Muffins, I’d have laughed. Why? Because I’ve always been adamant I HATE rhubarb!!
I’m not sure what made me try it again, possibly something I had to make for a client. However, once I tried it again, I was hooked! Maybe the old adage is true that our tastes change as we age. Although, everyone told me as a kid that I would grow up to love mushrooms. Newsflash – I still hate them.
As soon as I saw rhubarb for the first time this year, I bought some! I knew I wanted to make something with white chocolate, as I wanted the sweetness of the white chocolate to work in harmony with the tart rhubarb.
I love muffins for breakfast, but do you know what I love even more than that? Muffins with a crunchy, buttery oat topping. So, I whacked on a crumble top as well. The result is soft, flavourful muffins peppered with rhubarb, white chocolate chips and that divine topping.
These Rhubarb and White Chocolate Streusel Muffins could not be simpler to make. Two bowls, your hands and a wooden spoon are all that’s required. Rub the topping ingredients together until small and larger lumps form, leave to one side.
Mix melted butter, eggs, vanilla and sugar together in a large bowl, add in flour, baking powder, bicarbonate of soda, salt, chocolate chips and diced rhubarb. Begin to bring the mixture together, then add 1/3 cup milk.
Mix until you have a thick batter with no chunks of flour and you’re good to go! I placed 3tbsp of batter into each muffin liner and sprinkled on that streusel topping. Bake for 22-25 minutes and then try not to burn your mouth as you dig in!
Enjoyed this recipe? Then check these out!
Rhubarb and White Chocolate Streusel Muffins
Ingredients
- FOR THE STREUSEL:
- 1/2 stick (56g) unsalted butter, cold
- 1 cup (80g) rolled oats
- 1/4 cup (35g) plain/all-purpose flour
- 3 tbsp light brown sugar
- 1/2 tsp vanilla extract
- FOR THE MUFFINS:
- 1 stick (113g) unsalted butter, melted and slightly cooled. I used vegan
- 3/4 cup (150g) light brown sugar
- 2 tsp vanilla extract
- 2 large eggs
- 2 3/4 cups (385g) plain/all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda/baking soda
- Pinch of salt
- 1 cup (140g) diced fresh rhubarb
- 1 cup (175g) white chocolate chips, I used dairy free
- 1/3 cup (80ml) milk, I used oat milk
Instructions
- Preheat the oven to 180C/350F and line a muffin tin with liners. This recipe will make 12-15 muffins, so you may need two muffin trays.
- Make the streusel topping first. Place butter, oats, flour, sugar and vanilla into a small bowl and rub together until lumps of dough form. You'll need the heat from your hands to create the lumps. I'd usually use a pastry cutter, but it doesn't work with streusel toppings. If one large lump of dough forms, crumble it in your hands. Otherwise just rub together until some smaller and large lumps form. Leave to one side.
- Make the muffins: Place melted butter, sugar, vanilla and eggs into a large bowl and mix until smooth and slightly frothy.
- Add in the flour, baking powder, bicarbonate of soda, salt, diced rhubarb and white chocolate chips. Mix until the batter starts to come together and then add the milk.
- Continue to mix until you have a smooth mixture, with no lumps of flour. Don't beat the mixture or your muffins may end up rubbery.
- Divide the batter between your liners. I used a 1.5tbsp cookie scoop and placed 3tbsp in each liner. You want to fill them level.
- Using your fingers, crumble the streusel mixture on top of each muffin and if any bits don't adhere to the batter, gently press.
- Place in the oven for 14-18 minutes, until risen, golden and an inserted skewer into the centre comes out clean.
- Leave to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
- To finish, you can melt some white chocolate and drizzle across each muffin. This is totally optional though!
- Rhubarb and White Chocolate Streusel Muffins will keep in an airtight container, at room temperature for 3 days, or the fridge for 5. Best served at room temperature.
