Rhubarb Streusel Muffins

 

Rhubarb Streusel Muffins
Yields 12
Print
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
203 calories
28 g
38 g
9 g
3 g
5 g
72 g
105 g
12 g
0 g
2 g
Nutrition Facts
Serving Size
72g
Yields
12
Amount Per Serving
Calories 203
Calories from Fat 77
% Daily Value *
Total Fat 9g
13%
Saturated Fat 5g
27%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 38mg
13%
Sodium 105mg
4%
Total Carbohydrates 28g
9%
Dietary Fiber 1g
3%
Sugars 12g
Protein 3g
Vitamin A
6%
Vitamin C
1%
Calcium
7%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Streusel
  1. 3 tbsp (42g) butter
  2. 1/4 cup (30g) all-purpose flour
  3. 1/4 cup (30g) whole wheat flout
  4. 1 tbsp (13g) granulated sugar
  5. 3 tbsp (38g) dark brown sugar
  6. 1/4 tsp ground cinnamon
  7. pinch of salt
Muffin
  1. 5 tbsp (71g) butter
  2. 1 large egg
  3. 1/4 cup (50g) brown sugar
  4. 3 tbsp (38g) granulated sugar
  5. 3/4 cup (180ml) yogurt
  6. 1 cup (120g) whole wheat flour
  7. 1/2 cup (60g) all-purpose flour
  8. 1 1/2 tsp baking powder
  9. 1/4 tsp baking soda
  10. 1/4 tsp salt
  11. 1 cup diced rhubarb (about 3 stalks)
Instructions
  1. Preheat oven to 375F and line 12 muffin cups with liners.
Streusel
  1. 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
  1. Dice the rhubarb into small, bite-sized pieces. Set aside.
  2. 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.
  3. 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.
  4. Serve muffins at room temperature.
Notes
  1. I find that it's best to use both all-purpose flour and whole wheat flour as described above. But if you want to make this heartier and healthier, you can use all whole wheat flour. They will be more dense, less sweet and feel more like breakfast than dessert.
Adapted from Smitten Kitchen
beta
calories
203
fat
9g
protein
3g
carbs
28g
more
Adapted from Smitten Kitchen
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