Rhubarb Streusel muffins

It is rhubarb season again and my parents are overrun with it! they have about 80 plants that are all very full of rhubarb. So it gave me a good reason to bake something with rhubarb in it. One of my favorite things (besides pie) with rhubarb in it. Is muffins. They are ever so good. With the tart rhubarb and the streusel on top. Mmmm.... how could I resist making them.

This is one of my favorite muffin recipes to add rhubarb too. You can also add other berries as well and omit the rhubarb if you do not have any. If you are doing this add only 1 1/2 cups of fruit instead of 2.




Yield: 1 1/2 dozen


Streusel:

1/4 c. butter, melted
1/2 c. all-purpose flour
2 T. sugar

Muffins:

2 1/2 c. all-purpose flour
2 t. baking powder
1 t. baking soda
1/2 t. salt
3/4 c. sugar
1/2 c. golden sugar, lightly packed
1 egg
1 c. buttermilk
1/2 c. butter, melted and cooled
1 t. vanilla
2 c. chopped rhubarb


Preheat oven to 375* F

In a small bowl mix together the melted butter, flour and sugar for the streusel, set aside.

Melt the butter for the muffins in a microwave safe bowl and set aside to cool. In a medium to large bowl combine the flour, baking powder, soda, salt and sugar. Mix well.

In a separate smaller bowl, whisk the egg, buttermilk, vanilla and cooled butter together. Add to the dry ingredients and mix until almost incorporated. Fold in the rhubarb. Make sure to not over mix the batter.

Portion into muffin tins and bake for about 18-22 minutes. Or until golden brown. Cool on a cooling rack and store in an air tight container for up to 3 days. They also freeze well.

Enjoy!


Every once in a while I have some helpers that like to join me in the kitchen while I bake. They don't do to much, usually just watch. But I had to take a photo of them as they are SO cute. :)