rhubarb muffin

25 May

Another rhubarb recipe!  Adapted from

Rhubarb Muffin

muffin batter

  • 1 egg
  • 1/4 cup brown sugar
  • 3 Tbsp. sugar
  • 5 Tbsp unsalted butter, melted
  • 3/4 cup low fat sour cream
  • 1 cup white whole wheat flour
  • 1/2 cup all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup rhubarb, diced
  • 1/4 cup all-purpose flour
  • 1.4 cup white whole wheat flour
  • 1 Tbsp. sugar
  • 3 Tbsp. brown sugar
  • 1/4 tsp. cinnamon
  • pinch nutmeg
  • pinch salt
  • 3 Tbsp. unsalted butter, melted
Preheat oven to 375 degrees.  Spray muffin cups with non-stick spray or use liners.
Make streusel first.  In a small dish, stir together all ingredients until crumbly.  Set aside.
In large bowl, beat egg with both sugars.  Whisk in butter, then sour cream.  In a separate bowl, whisk together flours, baking powder, baking soda.  Stir into wet ingredients until just combined.  Fold in rhubarb and 1/3 of streusel mixture.
Divide batter into muffin cups.  Sprinkle each remaining streusel mixture.  Using the back of a spoon, press down lightly on streusel to make sure they stick.  Bake for 15 to 20 minutes, or until toothpick comes out clean.  Cool in pan for 2 minutes, then remove to cooling rack.

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Posted by on May 25, 2011 in baking



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