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Rhubarb Streusel Muffins

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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 14 people
Calories 3000 kcal

Equipment

  • 1 muffin tin
  • 1 oven
  • 1 large bowl

Ingredients
  

  • Streusel:
  • 3 T butter melted
  • ¾ c. flour
  • ¼ c. brown sugar
  • ½ tsp. cinnamon
  • ¼ tsp. salt
  • Muffins:
  • 3 T brown sugar
  • 2½ c. diced rhubarb
  • 3 c. flour
  • 1 c. sugar
  • 1 T baking powder
  • 1 tsp. cinnamon
  • ¼ tsp. salt
  • ½ c. butter softened
  • 1 c. sour cream
  • ¼ c. milk
  • 2 large eggs
  • 1½ tsp. vanilla extract

Instructions
 

  • Streusel:
  • Melt butter and stir in four, brown sugar and salt until crumbly. Set aside
  • Muffins:
  • Preheat oven to 400 and line a muffin tin with 12 liners.
  • Sir together 3 T brown sugar and diced rhubarb. Set aside
  • Whisk together flour, sugar, baking powder, cinnamon and salt in a large bowl. Set aside
  • Beat together butter, sour cream, milk, eggs and vanilla
  • Pour wet ingredients into dry ingredients and fold together. Do not over mix. There should still be streaks of flour in the batter.
  • Gently stir in the rhubarb
  • Divide batter into muffin tins
  • Top with streusel topping
  • Bake at 400 for 5 minutes, then, without opening the oven reduce heat to 350 and bake another 15 to 20 min. Until a toothpick comes out clean.

Video

Keyword rhubarb