Rhubarb Streusel Muffins
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
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)
Preheat oven to 375F and line 12 muffin cups with liners.
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.
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