It’s one of my favorite times of year, rhubarb is in season!!!! My mom and sister made the family favorite, an amazing rhubarb torte that we practically live for every year. I had to make it again this past weekend. It’s so damn good. I could write an entire post on how good it is. But I don’t want you to feel bad for not getting any. So instead I will tell you about the other rhubarb recipe I whipped up this weekend, rhubarb streusel muffins.
I have to say that I don’t like all the tracking at whatnot that google and the like are doing now, but I do love that when I google something like ‘rhubarb muffin,’ it brings up recipes from my favorite blogs, like Smitten Kitchen, where I found this recipe. She never fails to deliver amazing recipes, so I did not bother to look any further for a different recipe. I almost took them to the office on Monday with out even trying them yet, knowing they would be amazing. Then I remembered my itsy bitsy half substitution, so I took a bit out of one quick before running out the door, determined the were in fact delicious.
What was this substitution you ask? Well I didn’t have enough sour cream, I realized and I was running out of time if I was going to make it to my yoga class, so I used some vanilla yogurt, yes vanilla, not plain. Probably half the sour cream was yogurt. I mean I figured it was at least the same texture and type of ingredient, my only concern was taste, but I didn’t think they would be damaged by a bit of sweetness vs. sour. They tasted fine, not extra sweet, although extra sweet is hard to do with rhubarb, I think. I will have to try them sometime with all sour cream sometime but for now the recipe below is good. I also took her tip and used half whole wheat and all-purpose flour.
Rhubarb Streusel Muffins
makes 12 muffins
- 1/4 cup all-purpose flour
- 1/4 cup white whole wheat flour
- 1 tablespoon granulated sugar
- 3 tablespoons dark brown sugar
- 1/4 teaspoon ground cinnamon
- Pinch of nutmeg
- Pinch of salt
- 3 tablespoons unsalted butter, melted
- 1 large egg
- 1/4 cup dark brown sugar
- 3 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted and cooled to lukewarm
- 3/8 cup sour cream
- 3/8 cup vanilla yogurt
- 3/4 cup 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 (from about 6 to 8 ounces of stalks)
- Preheat oven to 375°F. Butter 12 muffin cups.
- Make streusel mix by mixing all the dry ingredients in a small dish. Add butter and mix until crumbly. Set aside.
- Start making the muffin batter by whisking the egg in the bottom of a large bowl with both sugars. Whisk in butter, then sour cream and yogurt.
- In a separate bowl, mix together flours, baking powder and baking soda. Stir them into the sour cream mixture, mixing until just combined and still a bit lumpy.
- Fold in rhubarb and about 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.