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


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