Monday, July 22, 2013

Rhubarb Streusel Muffins

When we picked up our CSA box and got some fresh rhubarb, I knew I wouldn't be making pie.  A few years ago, a friend made a rhubarb bread that made me rethink the uses of rhubarb, that it's not just for pies.  I never got the recipe and kind of forgot about it until faced with a few stalks of my own.  Instead of making bread, these muffins served the purpose, in individual servings for breakfast or a quick snack.  The sour cream keeps these muffins soft and tender, and with a combination of white and wheat flour, they're still light.  Not too much sugar, but enough to temper the tartness of the rhubarb and a yummy steusel topping and these muffins are ready to be enjoyed or shared for a fun brunch. 

Searching for a baked rhubarb recipe, I found this little gem from Deb at Smitten Kitchen.  She does such a great job coming up with pretty awesome recipes and I love what she did here.  I didn't make any adjustments because Deb's that good.  I prefer muffins without wrappers to get the nice, crunchy edges that surround the soft, cakey insides.  I did end up with more steusel topping than I could fit on top of the muffins, so you could halve that part of the recipe, add more to the batter, or use the extra for something else.  I'm so glad I got a bunch of rhubarb in our weekly box.  And hopefully I won't forget about rhubarb for a few years, so I can make these muffins again soon.

Rhubarb Streusel Muffins


1/2 cup butter, melted and cooled, divided
3/4 cup flour, divided
1 cup plus 1/4 cup wheat pastry flour, divided
1/4 cup plus 3 Tablespoons brown sugar, divided
4 Tablespoons sugar, divided
1/4 teaspoon cinnamon
pinch of nutmeg
1/4 teaspoon plus a pinch of salt, divided
1 egg
3/4 cup sour cream
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup diced rhubarb

In a small bowl, melt 3 Tablespoons butter and set aside.  Combine with 1/4 cup flour, 1/4 cup wheat pastry flour, 1 Tablespoons sugar, 3 Tablespoons brown sugar, cinnamon, nutmeg, and pinch of salt in a small bowl, then stir in butter.  Set aside.

In a large bowl, whisk egg with the remaining of both sugars.  Whisk in butter, then add sour cream.

In a medium bowl, combine the rest of both flours, baking powder, and baking soda.  Gradually stir into sour cream mixture and stir until combined, but a bit lumpy.

Fold in rhubarb and about 1/3 of the streusel mixture.

Divide batter among greased muffin cups.  Sprinkle tops of each muffin with remaining streusel mixture, pressing into the tops of each muffin to stick.

Bake at 375 degrees F for 15-20 minutes, until set, tops are golden, and a tester inserted in the center comes out clean.

Let cool in pan for a few minutes, then remove to a wire rack to cool completely.

Makes 12 muffins.

Happy Baking,
The Cookie Princess

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