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

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