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Rhubarb Streusel Muffins

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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 14 people
Course: Dessert
Cuisine: American
Calories: 3000
Ingredients Equipment Method Video

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

Equipment

  • 1 muffin tin
  • 1 oven
  • 1 large bowl

Method
 

  1. Streusel:
  2. Melt butter and stir in four, brown sugar and salt until crumbly. Set aside
  3. Muffins:
  4. Preheat oven to 400 and line a muffin tin with 12 liners.
  5. Sir together 3 T brown sugar and diced rhubarb. Set aside
  6. Whisk together flour, sugar, baking powder, cinnamon and salt in a large bowl. Set aside
  7. Beat together butter, sour cream, milk, eggs and vanilla
  8. Pour wet ingredients into dry ingredients and fold together. Do not over mix. There should still be streaks of flour in the batter.
  9. Gently stir in the rhubarb
  10. Divide batter into muffin tins
  11. Top with streusel topping
  12. 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