Whole Wheat Rhubarb Streusel Muffins
| Summary | |
|---|---|
| Prep time | 30 min |
| Cook time | 15-20 min @ 375° |
| Source | Smitten Kitchen |
| Yield / serves | 1 dozen |
| Rating | Good |
Ingredients
Streusel
- 1/4 cup all-purpose flour
- 1/4 cup white whole wheat flour
- 1 T granulated sugar
- 3 T light or dark brown sugar
- 1/4 t ground cinnamon
- Pinch of nutmeg
- Pinch of salt
- 3 T unsalted butter, melted
Muffin
- 1 large egg
- 1/4 cup light or dark brown sugar
- 3 T granulated sugar
- 5 T unsalted butter, melted and cooled to lukewarm
- 3/4 cup sour cream
- 1 cup white whole wheat flour or whole wheat pastry flour (see Note)
- 1/2 cup all-purpose flour
- 1 1/2 t baking powder
- 1/4 t baking soda
- 1/4 t salt
- 1 cup diced rhubarb, in 1/2-inch pieces (from about 6 to 8 ounces of stalks)
Preparation
Preheat oven to 375°F. Butter 12 muffin cups.
Make streusel: In a small dish, stir together flours, sugars, spices and salt. 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 1/3 (feel free to eyeball this) of the streusel mixture.
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.
