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

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