One of my favorite finds in the spring harvest is rhubarb. So many delicious things to bake!
I'd been looking for some new ideas when I saw the post for Rhubarb Streusel Muffins go up on Smitten Kitchen. Done! Alex and I were taking a road trip up to Montreal (photos and trip report still to come, I promise!) and needed some tasty breakfast food for the road, so these seemed to fit the bill perfectly.
I realized once I started that I didn't have the right flour that she called for, but made things with just plain all purpose flour and it worked out perfectly. These are so tasty! We gobbled up the whole pan on the way up and I just made another batch this week!
Enjoy your rhubarb while it's still around!
Adapted from Smitten Kitchen
1/2 cup all-purpose flour
1 tablespoon granulated sugar
3 tablespoons light brown sugar
1/4 teaspoon ground cinnamon
Pinch of nutmeg
3 tablespoons unsalted butter, melted
1 large egg
1/4 cup light brown sugar
3 tablespoons granulated sugar
5 tablespoons unsalted butter, melted
3/4 cup sour cream
1 1/4 cup all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 cup diced rhubarb
1/3 cup chopped walnuts
Preheat oven to 375°F. Butter 12 muffin cups or use muffin liners.
Make streusel: In a small dish, stir together flours, sugars, spices. Stir in butter until crumbly. Set aside.
Make muffins: Whisk egg in the bottom of a large bowl with both sugars. Whisk in butter, then sour cream. 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. Fold in rhubarb and nuts and roughly 1/3 to half of the streusel mixture. (I made a bit extra streusel and added more in)
Divide batter among prepared muffin cups. Sprinkle each muffin with remaining streusel. Bake for 15 to 20 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean.