Recipes

Rhubarb Streusel Muffins

Wednesday, October 21, 2015


Source:  smittenkitchen.com


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


Directions
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.


 Read More...



Go Back


Tags

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