Rhubarb Streusel Muffins

Rhubarb Streusel Muffins

INGREDIENTS

STREUSEL
3 tbsp (42g) butter
1⁄4 cup (30g) all-purpose flour 1⁄4 cup (30g) whole wheat flour 1 tbsp (13g) granulated sugar 3 tbsp (38g) dark brown sugar Pinch of salt

MUFFINS
5 tbsp (71g) butter
1 large egg
1⁄4 cup (50g) brown sugar
3 tbsp (38g) granulated sugar 3⁄4 cup (180ml) yogurt
1 cup (120g) whole wheat flour 1⁄2 cup (60g) all-purpose flour
1 1⁄2 tsp baking powder
1⁄4 tsp baking soda
1⁄4 tsp salt
1 cup diced rhubarb (about 3 stalks)

 

DIRECTIONS

Preheat oven to 375F and line 12 muffin cups with liners.

STREUSEL:
In a small bowl, melt 3 tbsp of butter in the microwave. Add the rest of the streusel ingredients to the bowl and stir until everything is wet and crumbly. Set aside.

MUFFINS:
Dice the rhubarb into small, bite-sized pieces. Set aside.

In the bowl of a stand mixer, whisk an egg and both sugars. Whisk in butter and yogurt for a minute, until you have a fluffy mixture. Add the rest of the ingredients, except the rhubarb, and mix for a minute until everything is blended together. This is going to be a fairly dry and stiff muffin batter. Fold in the rhubarb pieces.

Divide the batter between the 12 muffin cups. Sprinkle each muffin with the streusel. Using the back of a spoon, gently press down the crumbs into the batter so they stick to the top. Bake for about 18-20 minutes, until the muffins are golden brown and a toothpick inserted in the center of a muffin comes out clean.

Serve muffins at room temperature.

Makes 12 standard muffins

 

 

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