Rhubarb Streusel Muffins Recipe
Rhubarb Streusel Muffins Recipe photo by Taste of Home

Rhubarb Streusel Muffins Recipe

Publisher Photo
What a pleasure it is to set out a basket of these rhubarb muffins...although the basket doesn't stay full for very long! I have six children and two grandsons, so I do a lot of baking. The snacks are based on a coffee cake recipe.
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:18 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 18 servings

Ingredients

  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup (8 ounces) sour cream
  • 3 cups chopped fresh or frozen rhubarb, thawed
  • TOPPING:
  • 1/2 cup chopped pecans
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon cold butter

Nutritional Facts

1 serving (1 each) equals 238 calories, 11 g fat (5 g saturated fat), 36 mg cholesterol, 149 mg sodium, 33 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in rhubarb.
  2. Fill paper-lined or greased muffin cups three-fourths full. For topping, combine the pecans, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter.
  3. Bake at 350° for 22-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: about 1-1/2 dozen.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Rhubarb Streusel Muffins in Country Woman March/April 2002, p31

Nutritional Facts

1 serving (1 each) equals 238 calories, 11 g fat (5 g saturated fat), 36 mg cholesterol, 149 mg sodium, 33 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Rhubarb Streusel Muffins

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 30, 2014

"I baked these for new neighbors as a welcome gift--wow--what a great gift! They are so tasty--hubby said they are the best muffins he's ever had! I ended up baking them for almost 30 minutes--just couldn't get that toothpick to come out clean any sooner."

MY REVIEW
Reviewed Aug. 18, 2014

"Had a lot of rhubarb to use up, so dug around in my recipes to try folder and found these. They were very good and the recipe made 25 muffins, so I ended up freezing quite a few. I didn't have pecans on hand, so I substituted walnuts. I'll make these next time rhubarb season rolls around again."

MY REVIEW
Reviewed Jun. 7, 2014

"My daughter, who thought she hated rhubarb, tried one of these thinking that they were apple muffins. She loved them even when I told her they were rhubarb. It's one of her requested recipes now! They're excellent"

MY REVIEW
Reviewed Jun. 4, 2014

"I made these muffins and followed the recipe exact. I ended up with 24 muffins but they were awesome!!! I will definitely keep this recipe."

MY REVIEW
Reviewed May. 24, 2014

"I understand why this recipe won a prize! I made them with rhubarb from the one plant in my garden and it was just enough. I didn't have to make a special trip to the grocery store since I had everything else in my cupboard and refrigerator. I used the 'new' baking cups which don't need a muffin pan, have a low profile and specified a shorter baking time. I baked 14 muffins for 25 minutes until done. I served them to my bed and breakfast guests with a dollop of whipped cream on top. Every crumb was gobbled up!"

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