Go Back

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

Go Back


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