Rhubarb Streusel Muffins
TOTAL TIME: Prep: 15 min. Bake: 25 min.
YIELD: about 1-1/2 dozen.
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. —Sandra Moreside, Regina, Saskatchewan
Ingredients
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1/2 cup butter, softened
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1 cup packed brown sugar
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1/2 cup sugar
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1 large egg, room temperature
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2 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/8 teaspoon salt
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1 cup sour cream
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3 cups chopped fresh or frozen rhubarb, thawed
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TOPPING:
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1/2 cup chopped pecans
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1/4 cup packed brown sugar
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1 teaspoon ground cinnamon
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1 tablespoon cold butter
Directions
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1.
Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in rhubarb.
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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.
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3.
Bake until a toothpick inserted in the center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts
1 muffin: 238 calories, 11g fat (5g saturated fat), 36mg cholesterol, 149mg sodium, 33g carbohydrate (22g sugars, 1g fiber), 3g protein.
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