Monday, June 29, 2009

Rhubarb Streusel Muffins

Yesterday, we invited the family over for brunch. With extra rhubarb in the garden, I decided to bake some muffins to serve alongside pancakes, scrambled eggs, sausage, and fresh fruit. The batter is moist and delicious. If you're not a rhubarb fan, you could certainly substitute your favorite fruit - blueberries or raspberries would be delicious. You can substitute whole milk for the buttermilk if you prefer. I would give the credit for this recipe to, but the credit should really go to one of the commenters of the recipe who suggested changes that made the recipe so much better. Almost all of the subsequent commenters used his suggestions, and I'm glad I did too! These are just as moist and delicious the next day, although the streusel will soften a bit.

Rhubarb Streusel Muffins
adapted from
For topping:
3/4 cup oatmeal
1/3 cup all-purpose flour
1/3 cup packed brown sugar
1/2 teaspoon cinnamon
1/8 teaspoon salt
4 tablespoons unsalted butter, softened

For cake batter:
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
3/4 tsp cinnamon
1 stick (1/2 cup) unsalted butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla
1/2 cup buttermilk
3 cups fresh rhubarb stalks, cut into 1/4-inch dice
3 tablespoons confectioners sugar

Preheat oven to 375°F. Use cooking spray to coat muffin cups and top of pan.
Make streusel for topping:
Whisk together oatmeal, flour, brown sugar, cinnamon, and salt in a bowl. Blend in butter with your fingertips until mixture forms small clumps.
Make batter:
Whisk together flour, baking powder, cinnamon and salt in a bowl and set aside. Beat together butter and sugars in a large bowl with an electric mixer at medium speed until blended, about 2 minutes. Add eggs and vanilla and beat until fluffy, about 1 minute. Reduce speed to low and add flour mixture and buttermilk alternately in 2 batches, beginning and ending with flour mixture and mixing until just combined. Add confectioners' sugar to the rhubarb and toss to coat. Immediately add rhubarb to the batter and gently fold it in.
Divide batter evenly among 18 muffin cups (cups will be almost full). Crumble streusel evenly on top. Bake in middle of oven until tops are golden and a tester inserted in center of a cake comes out clean, about 25 minutes. Cool cakes in pan on a rack 3 minutes, then loosen edges of cakes with a small sharp knife or small metal spatula. Remove cakes from pan and allow to cool on a cooling rack.

1 comment:

  1. Great recipe. I only used about 1 1/2 cups of rhubarb diced very finely and even that seemed like quite a bit (and I love rhubarb). Also, I stopped with the muffin cups filled about 2/3 full. Any fuller and you can't fit the streusel in. They rose to the top of the cups perfectly. I will also pull back on the salt next time - either 3/4 tsp or even 1/2 tsp would probably be enough for the batter. The recipe yielded 16 muffins for me with my changes.



Related Posts Widget for Blogs by LinkWithin