Rhubarb Streusel Muffins

Wednesday, October 21, 2015


Streusel Ingredients:
1/4 cup all-purpose flour
1/4 cup white whole wheat flour
1 tablespoon granulated sugar
3 tablespoons light or dark brown sugar
1/4 teaspoon ground cinnamon
Pinch of nutmeg
Pinch of salt
3 tablespoons unsalted butter, melted

Muffin Ingredients:
1 large egg
1/4 cup light or dark brown sugar
3 tablespoons granulated sugar
5 tablespoons unsalted butter, melted and cooled to lukewarm
3/4 cup sour cream
1 cup white whole wheat flour
1/2 cup all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup diced rhubarb, in 1/2-in pieces

Preheat oven to 375 degrees F.  Butter 12 muffin cups.

Streusel:  In a small dish, stir together flours, sugars, spices, and salt.  Cut in butter until crumbly.  Set aside.

Muffins:  Whisk egg in the bottom of a large bowl with both sugars.  Whisk in butter, then sour cream.  In a separate bowl, mix together flours, baking powder and baking soda and stir them into the sour cream mixtue, mixing until just combined and still a bit lumpy.  Fold in rhubarb and 1/3 of the streusel mixture.

Divide batter among prepared muffin cups.  Sprinkle each muffin with remaining streusel, then use a spoon to gently press the crumbs into the batter so that they adhere.  Bake for 15 to 20 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean.  Rest muffins in pan on cooling rack for two minutes, then remove muffins from tin and cool them completely.


Go Back


plum tomatoes Apple lettuce spelt snow peas carrots curry jack okra compote brown sugar chicken strawberry oats arugula maple syrup sweet beet greens tomato casserole Recipes basil fritters verde Butternut bell pepper gin daisy scapes imam parmigiano barley bruschetta bosc Rice wine vinegar asparagus pecan radishes Tomatillos olives jam fraiche pancake caesar slaw pudding coriander pecans creme tomato juice plum cucumber vegetarian gruyere turnip bread pudding pepper habanero pork flank sherry Farmers' Market cranberry rouille baguette radish lemon grass blue cheese coeur a la creme shitake fondue Tomatoes stuffing Shitake Mushrooms autumn nectarine sour Vegan Dressing chipotle kirsch honey tart rhubarb beets Greens sandwiches Leek Potato pork chop meatballs cheese Salsa peas crisp egg noodles spring vegetable peppers pine nuts Bread Drinks turnips coeur crepes strawberries vinaigrette kohlrabi tenderloin Beans pesto gorgonzola Soup heavy whipping cream Swiss Chard mint pickled leeks sandwich wheat flour collins sausage dill sour cream muffins tuscan walnuts dijon cream white beans tomatoe cockaigne sauce Cider baby bok choy sesame celery root anise Spread ramps dilly fennel seeds gazpacho couscous cornmeal fritter fennel knots celeriac carrot top buckwheat Eggplant anchovy bulgar tostadas celery hearts eggs Corn apples bayeldi chicken dinner salad paste green pepper beer potatoes zucchini tortillas pasta cilantro frittata egg bok choy almonds bacon latkes roasted kalamata mushroom Kale cauliflower remoulade celebration garlic shiitake fennel bulb peach absinthe currants carrot tops wasabi chili peppers conserve cointreau Red Onion green beans biscuits Salad cream cheese hickory gratin bbq Cranberry Beans plums scallions shallots berry beef Side pie chili jack cheese reggiano prosciutto swiss bean panzanella yogurt Chevre steak beet buttermilk vanilla wafers shrunken heads kluski Squash flank steak syrup tomato corn pie chorizo walnut oil cantaloupe feta pineapple Jerusalem artichoke Spinach pumpkin thai hazelnuts strata poblano chocolate maple Poblano Chili onion capers chilies chiles sweet potato bloody mary chimichurri yellow onion sunchokes chimmichurri mustard greens parmesan spiced winter squash chives watercress melon butter blueberry mushrooms artichoke bulgar wheat carrot fronds cake shelling pears polenta gouda wrap almond milk goat Cheese coconut milk onions