In our new neighborhood, Rhubarb is everywhere. I am talking everywhere. It grows in our yard, in the park, at the local tennis courts, pretty much all over. So when I asked my little sous chef what to make with said rhubarb, she said MA-MA. Which I took as Summer Rhubarb Muffins with Brown Sugar Streusel.
I kind of LOVE muffins. And so does my kid.
Is it weird that I am starting to freak out about baby Poppy getting older? Oh no! My baby is growing up. She is still a tiny girly but even looking at her old onesies, she seems so big now. Before I know it, she is going to be a teenager, and then leaving the house! AHHHHH no!
I can see why people have lots of kids. So you can keep having adorable little babies at home. They are a lot of work, but I SOOO WORTH IT. I love babies. Maybe I just have major baby fever. Which is interesting because prior to having a baby I hadn’t spent much time with them.
Does that make me a selfish mom for not wanting my little baby to grow up? Probably. But for now I am going savor every last baby moment and feed my lovely babe tasty muffins.
We have been living on muffins this summer. They are so easy versatile and a fun way to use up left over veggies and fruit. From zucchini to carrots to pumpkin, bananas or blueberries, we have covered the gamut of muffins.
I love them for a work breakfast for the hubs, easy snack or breakfast for baby, and pretty much anytime for me. Sometimes I will even eat’em as dessert, you know to be a little healthier.
These muffins are simple with a burst of tart flavor from the rhubarb and then sweetness in the dough and streusel.
Summer Rhubarb Muffins with Brown Sugar
Streusel
- 1/4 cup (31 grams) all-purpose flour
- 1/4 cup (28 grams) white whole wheat flour
- 1 tablespoon (13 grams) granulated sugar
- 3 tablespoons (38 grams) light or dark brown sugar
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- 3 tablespoons (42 grams) unsalted butter, melted
Muffins
- 1 large egg
- 1/4 cup (50 grams) light or dark brown sugar
- 3 tablespoons (38 grams) granulated sugar
- 5 tablespoons (71 grams) unsalted butter, melted and cooled to lukewarm
- 3/4 cup (177 ml) sour cream
- 1 cup (approx. 120 grams) white whole wheat flour or whole wheat pastry flour (see Note)
- 1/2 cup (63 grams) 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 (from about 6 to 8 ounces of stalks)
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, baking soda and salt and stir them into the sour cream mixture, mixing until just combined and still a bit lumpy. Fold in rhubarb and 1/3 (feel free to eyeball this) 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.
Originally posted 2016-08-26 08:27:59.
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