https://recipes.oncloverpond.us/index.php?action=history&feed=atom&title=Whole_Wheat_Rhubarb_Streusel_MuffinsWhole Wheat Rhubarb Streusel Muffins - Revision history2026-04-04T10:45:58ZRevision history for this page on the wikiMediaWiki 1.45.1https://recipes.oncloverpond.us/index.php?title=Whole_Wheat_Rhubarb_Streusel_Muffins&diff=2706&oldid=prevDhanson: Created page with "{{RecipeSummary |PrepTime=30 min |CookTime=15-20 min @ 375° |Source=[http://smittenkitchen.com/blog/2011/05/rhubarb-streusel-muffins/ Smitten Kitchen] |Yield=1 dozen |Rating=..."2014-05-20T02:42:11Z<p>Created page with "{{RecipeSummary |PrepTime=30 min |CookTime=15-20 min @ 375° |Source=[http://smittenkitchen.com/blog/2011/05/rhubarb-streusel-muffins/ Smitten Kitchen] |Yield=1 dozen |Rating=..."</p>
<p><b>New page</b></p><div>{{RecipeSummary<br />
|PrepTime=30 min<br />
|CookTime=15-20 min @ 375°<br />
|Source=[http://smittenkitchen.com/blog/2011/05/rhubarb-streusel-muffins/ Smitten Kitchen]<br />
|Yield=1 dozen<br />
|Rating={{Good}}<br />
}}<br />
=== Ingredients ===<br />
==== Streusel ====<br />
* 1/4 cup all-purpose flour<br />
* 1/4 cup white whole wheat flour<br />
* 1 T granulated sugar<br />
* 3 T light or dark brown sugar<br />
* 1/4 t ground cinnamon<br />
* Pinch of nutmeg<br />
* Pinch of salt<br />
* 3 T unsalted butter, melted<br />
<br />
==== Muffin ====<br />
* 1 large egg<br />
* 1/4 cup light or dark brown sugar<br />
* 3 T granulated sugar<br />
* 5 T unsalted butter, melted and cooled to lukewarm<br />
* 3/4 cup sour cream<br />
* 1 cup white whole wheat flour or whole wheat pastry flour (see Note)<br />
* 1/2 cup all-purpose flour<br />
* 1 1/2 t baking powder<br />
* 1/4 t baking soda<br />
* 1/4 t salt<br />
* 1 cup diced rhubarb, in 1/2-inch pieces (from about 6 to 8 ounces of stalks)<br />
<br />
=== Preparation ===<br />
Preheat oven to 375°F. Butter 12 muffin cups.<br />
<br />
Make streusel: In a small dish, stir together flours, sugars, spices and salt. Stir in butter until crumbly. Set aside.<br />
<br />
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 1/3 (feel free to eyeball this) of the streusel mixture.<br />
<br />
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. 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.<br />
<br />
[[Category:Rhubarb]]<br />
[[Category:Breakfast]]</div>Dhanson