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

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