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

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