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

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