A blissfully tart muffin with just the right amount of sweet; Rhubarb Streusel Muffins consists of fresh rhubarb and crunchy walnuts. And, if that wasn’t enough, the streusel crumb topping is super easy to make and adds a nice flaky crunch to the top of the deliciously soft and moist muffin! Delicious!
Preheat oven to 375 degrees F and line a muffin tin with paper liners. Set aside.
In a large mixing bowl, whisk together the flour, sugar, salt and baking powder.
In another bowl, whisk together the egg, oil and milk.
Pour the wet mixture into the dry mixture. Stir to combine.
Add the rhubarb and fold into the muffin batter.
Divide the batter evenly among the twelve muffin liners. Set aside.
Next, use a fork to smash together the first four ingredients of the streusel topping. It should look lumpy and coarse. Toss in the chopped walnuts and evenly top the muffins with the mixture.
Top the streusel with finely diced rhubarb if you so desire.
Bake for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Allow the baked muffins to cool for 5 minutes in the muffin tin. Remove and transfer to a wire baking rack to cool completely.
When cooled, whisk together the glaze ingredients and drizzle the desired amount over top each muffin. Serve.
Store in air-tight container or in a domed cake stand for up to 3 days.