- 1/2 cup butter or margarine, 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
- 1/2 cup chopped pecans
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon cold butter or margarine
- In a mixing bowl, cream butter and sugars. Add egg; beat well. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Fold in rhubarb. 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. Bake at 350° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: about 1-1/2 dozen.
Reviews forRhubarb Streusel Muffins
"I love rhubarb, and I also love muffins. Naturally, I wanted to put the two things together. I’ve tried a couple of other recipes. The first one I made was extremely bitter, and it also had a grainy texture. The second recipe I tried was extremely dense. If I wanted to, I could have used them as bricks. The only redeemable part of it was the crumble top. It has one the best crumble tops that I have ever made. But, this recipe, turned out amazing. The recipe is pretty easy and simple. The sour cream and rhubarb make the muffins really moist. Be careful to make sure the batter doesn’t have too much liquid. I found that out the hard way. I used frozen rhubarb, but I didn’t drain it all of the way, so there was too much liquid, which affected the bake of the muffins. For the crumble top, I didn’t have any nuts, which the recipe calls for, but the crumble top still turned out great. Once I got them into the oven, a glorious aroma filled my kitchen. Instead of taking about twenty two minutes to bake, it took about thirty minutes to bake all of the way through. Once they were out of the oven, it only took a matter of seconds before my little sisters were swarming them. They were the prettiest muffins, but they tasted amazing. All of the muffins, where were thirty muffins, were gone within twenty four hours. Granted, eight people were eating them, but thirty muffins would usually last us four or five days. There are a couple things I might do differently, such as draining the rhubarb all of the way and maybe putting in some blueberries. Overall, they turned out amazing. I would totally make them again."
"A co-worker shared some fresh rhubarb from her garden recently & I discovered this recipe while searching for something else to bake . These are 5-star muffins! Have baked them 2x. Froze a few frm the last batch to taste-test after they thawed... and wasn't disappointed - they were every bit as good. Thanks"
"YUMMMMMMMM! Baked these 2 hours ago and have already eaten 2...... so good. Really moist from the sour cream and all the rhubarb. I didn't have enough streusel for all 22 muffins though :( cuz that's almost the best part."
"Aweful...caved in the center....middle would not cook..."
"Very tasty and moist. perfect without substitutions."
"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."
"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 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"
"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."
"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!"