Sunday, June 5, 2011

Rhubarb Streusel Muffins

As promised, another rhubarb recipe. This is a filling breakfast that feels healthy, but still tastes delicious. The mixture seemed a bit dry when I was putting it into the cups but turned out well. I measured the stalks based on weight and think I ended up with more than 1 cup of diced rhubarb, but I certainly wouldn't have wanted to have less. I paired this with a little bit of leftover raspberry sauce for tarty muffin bliss.

One year ago: Fajitas, pico de gallo and sangria ... oh my!

Rhubarb Streusel Muffins (from Smitten Kitchen)

1/4 cup (31 grams) all-purpose flour
1/4 cup (28 grams) white whole wheat flour
1 tablespoon (13 grams) granulated sugar
3 tablespoons (38 grams) light or dark brown sugar
1/4 teaspoon ground cinnamon
Pinch of nutmeg
Pinch of salt
3 tablespoons (42 grams) unsalted butter, melted
1 large egg
1/4 cup (50 grams) light or dark brown sugar
3 tablespoons (38 grams) granulated sugar
5 tablespoons (71 grams) unsalted butter, melted and cooled to lukewarm
3/4 cup sour cream
1 cup (approx. 120 grams) white whole wheat flour or whole wheat pastry flour
1/2 cup (63 grams) 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, see note above)

1. Preheat oven to 375°F. Butter 12 muffin cups.
2. Make streusel: In a small dish, stir together flours, sugars, spices and salt. Stir in butter until crumbly. Set aside.
3. Make muffins: Whisk egg in the bottom of a large bowl with both sugars.
4. Whisk in butter with egg and sugar, then sour cream.
5. In a separate bowl, mix together flours, baking powder and baking soda and stir them into the sour cream mixture, mixing until just combined and still a bit lumpy.
6. Fold in rhubarb and 1/3 (feel free to eyeball this) of the streusel mixture.
7. 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.
8. 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.

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