Rhubarb Streusel Muffins | adapted from Smitten Kitchen | makes 12 muffins
Baking and I have a very complicated relationship. Sure, we’re very attracted to each other, but not very compatible. Still, we haven’t completely given up on each other. “We’re working on it,” as they say. So when I saw the recipe for Rhubarb Streusel Muffins by Smitten Kitchen, I knew we’d have another go round. And this time I wasn’t disappointed. This barely sweet muffin is perfect for breakfast or as an anytime snack. It’s cakey, moist and tender. The contrast of the tart rhubarb against the sweet streusel topping strikes a perfect balance on the palate– in other words, not too sweet.
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
3/4 cup white whole wheat flour
3/4 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-inch pieces (about 6 to 8 ounces of stalks)
Method
Preheat oven to 375°F. Butter 12 muffin cups.
Make streusel: In a small dish, stir together flours, sugars, spices and salt. Stir in butter until crumbly. Set aside.
Make 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 mixture, 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 to cool them completely.