Best Ever Rhubarb Streusel Muffins
Streusel Muffins

Best Ever Rhubarb Streusel Muffins

  • December 24, 2021

They have a beautiful high dome covered in crisp brown sugar cinnamon streusal and are a perfect weekend treat.Go ahead and freeze some while it is in season, that way you can enjoy rhubarb treats year round.Start baking the muffins at a high temperature for several minutes.This activates the baking powder and creates that nice high dome on top of the muffin.Then turn the oven down to a moderate temperature (350 F) to finish baking them.They are great to eat warm, but most muffins are best the next day and will be moister after sitting covered for at least several hours.▢ 1 cup sour cream or plain Greek Yogurt.▢ 1 1/2 teaspoons vanilla extract Instructions Make the streusel by melting the butter and stirring in the flour, brown sugar, and salt until crumbly.Stir together the 3 tablespoons brown sugar and diced rhubarb in a small bowl, set aside.Whisk together the flour, sugar, baking powder, cinnamon, salt in a large bowl and set aside.Beat together the butter, sour cream, milk, eggs and vanilla extract.Then, without opening the oven, turn the heat down to 350 and bake for 12-15 more minutes or until a toothpick inserted comes out clean.This double crumb rhubarb coffee cake also makes a great breakfast treat. .

rhubarb streusel muffins – smitten kitchen

rhubarb streusel muffins – smitten kitchen

rhubarb streusel muffins – smitten kitchen

And didn’t you start it over a year ago?” At first I thought it was because I had grossly, dramatically and almost hilariously (but in that ha-ha-ow kind of way) underestimated the number of hours I’d need to work a week to get it done.Then I blamed the toddler, depriving his elders of much needed sleep, leaving me bleary eyed and ineffective when I was supposed to be drafting my masterpiece.I starting thinking about muffins while pushing swings at the playground, getting wound up about frittatas while lumbering back from yoga and jotting down notes about French toast while in places that were neither French nor toasty.Ostensibly, I handed the breakfast batch into my editor January but Monday still found me still pulling pancakes out of the oven that I couldn’t bear not to include in the lineup.“No more!” I told myself in the same tone I use to keep the toddler from his curious habit of removing things from his dresser and putting them in mine.You shouldn’t have!”) But it didn’t work (never does, really) as even yesterday I found myself making a list of breakfast recipes I’d add to the section if I hadn’t cut myself off.They needed seasonal fruit and whole grain flour and real crumbs, not just sweet sandiness.And so I fiddled and landed up something that’s been a delicious pause in a grim, rainy and otherwise bleak week — hearty but not heavy, studded with rhubarb and but not devoid of butter or sugar — it is not, after all, the muffin embodiment of an apology for an extra slice of pizza the night before.And if you see an uptick in breakfast recipes around here in the next few months, I hope you’ll take it as a good sign, one that I’ve finally moved on from breakfast and into more urgent matters: slaws, layer cakes, seasonal pizzas, very cute meatballs and bourbon, i.e. the other Smitten Kitchen Food Groups.* The other FUFAQ is “Where should I eat when I come to New York City?” and I’m attempting to address that in a new page that will list some things I’ve found especially tasty around here lately.I attempted to strike a balance in this muffin between the cakey confection we sometimes crave with coffee and my insistence that breakfast not be too sweet or rich or guilt-inducing.The result is hefty but not dense, a barely sweet muffin base studded with tart rhubarb and a scattering of brown sugar crumbs, lidded with more brown sugar with a sweet and crunchy on top and… well, gone.Make streusel: In a small dish, stir together flours, sugars, spices and salt.Make muffins: Whisk egg in the bottom of a large bowl with both sugars.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. .

Rhubarb Streusel Muffins(Fresh or Frozen Rhubarb)

Rhubarb Streusel Muffins(Fresh or Frozen Rhubarb)

Rhubarb Streusel Muffins(Fresh or Frozen Rhubarb)

Rhubarb Streusel Muffins - a moist muffin base is studded with fresh rhubarb chunks and topped with a crunchy streusel crumble topping which is lightly flavoured with lemon zest and vanilla.I haven’t made muffins for the site in the longest time, which is a bit silly because we are huge fans around here.I have a chocolate cream cheese situation in the works, along with some fun recipes involving summer fruit.These ones are super simple but I tested them a bunch of times to make sure that my base was really solid, so this will hopefully work for other fruit too if you don’t have rhubarb on hand (I will test it with blueberries hopefully this week, once Rich has recovered from 6 batches of muffins in just over a week).I added yoghurt into the base to help the muffin retain moisture (you can use sour cream if you like too), and then topped them with a streusel / crumble mixture that is super easy - just flour, sugar, and butter, with a wee bit of orange zest and vanilla bean paste for flavour, along with a bit of sliced up rhubarb for a nice wee finish.The rhubarb cooks down perfectly in the muffin and the streusel mixture goes a wee bit crunchy, giving you all the textures all at once.I mixed the rhubarb in with the streusel - in testing I just had it on top and it looked a bit awkward.I promise there’s loads of rhubarb in these, the stuff I had lost some of its colour in the oven so it is hard to see in the photos.If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually.It is always a good idea to read through a recipe fully before doubling it just to check this.Baking with a scale is easy, accurate, and also makes cleanup super simple. .

Rhubarb Streusel Muffins

Rhubarb Streusel Muffins

Rhubarb Streusel Muffins

Rhubarb Streusel Muffins are made with cream cheese in the batter for a super moist muffin, with added rhubarb and a streusel topping.It’s summertime here in the midwest, which means the rhubarb is growing in abundance!There are two delicious parts to this recipe–the cream cheese muffins and streusel topping.Room Temperature Ingredients: It’s important to use room temperature cream cheese, butter, eggs, and buttermilk in this muffin recipe.Put 2 tablespoons of corn starch in the 1 cup and fill the rest of the space up with all-purpose flour.Put 1 tablespoon of corn starch in the 1/2 cup, filling the remaining space with all-purpose flour.To make the batter, it’s a matter of gradually incorporating and mixing the ingredients.Using a stand mixer with a paddle attachment, combine the cream cheese and butter until smooth.Remove the bowl and use a spatula to get every last bit of batter incorporated.To make the topping, simply use your hands to mix together the brown sugar, flour, cinnamon, and cold butter.The muffins are done when an inserted toothpick comes out with a few crumbs, but no wet batter.If you refrigerate the muffins, they will last 2-3 days, but freezing them keeps them good for up to 4 months. .

Rhubarb Streusel Cake

Rhubarb Streusel Cake

Rhubarb Streusel Cake

It’s the perfect tender cake recipe with fresh rhubarb and a sweet and crispy streusel topping, and it’s absolutely lovely with a cup of coffee or tea!I have childhood memories of harvesting the rhubarb from my mom’s garden and dipping the sour stalks in sweet brown sugar with my cousins.This Rhubarb Streusel Cake recipe is so easy to make and it’s perfect for beginning bakers because it’s really hard to mess up.It’s tender and moist with a sweet and crunchy streusel topping with just a hint of warmth from a little cinnamon.This No Bake Black Forest Icebox Cake is SO easy to make and it’s made with fresh cherries!It's the perfect tender cake recipe with fresh rhubarb and a sweet and crispy streusel topping, and it's absolutely lovely with a cup of coffee or tea!Add the butter and the sugar to the bowl of your stand mixer and beat them together until the mixture is fluffy and becomes a pale colour (about 4-5 minutes).Add the eggs and the vanilla and beat them in on medium speed until the mixture is smooth.Add the milk and sour cream and beat in these ingredients on low speed until they're combined.To a separate bowl add the flour, the baking powder and the salt and mix these ingredients together with a fork or a wire whisk.Once they're all incorporated, dump the flour mixture into the bowl of the stand mixer with the wet ingredients.Over-mixing at this stage can cause an overly dense and dry cake with large air bubbles, which you definitely don't want.Using a rubber spatula, scrape down the sides of the bowl by hand and gently fold in the remaining flour.Sprinkle the streusel mixture over the cake and the rhubarb, making sure to spread it at evenly as possible and into all the corners. .

Rhubarb Muffins

Rhubarb Muffins

Rhubarb Muffins

Rhubarb Muffins are the perfect way to impress special breakfast or brunch guests and a great addition to coffee time.Tart, moist chunks of rhubarb are enveloped by tender cake topped with a cinnamon-spiced crumble.To cut fresh stalks for use in cooked rhubarb crisp muffins, trim off the bottoms and the leaves and discard.Like most baked goods, rhubarb muffins taste best served warm and fresh from the oven.Counter/Fridge: To keep muffins moist and fresh, store them tightly covered in a plastic container or zip lock bag for up to two days at room temperature or a week in the refrigerator.Thaw at room temperature, or heat them straight from the freezer for 10 minutes in a 350°F oven or for 30 seconds in the microwave. .

Double Streusel Strawberry Rhubarb Muffins

Double Streusel Strawberry Rhubarb Muffins

Double Streusel Strawberry Rhubarb Muffins

If you read my 10 Thoughts yesterday, you’ll be expecting an unveiling of a strawberry-rhubarb concoction of some sorts.Today’s muffins are brought to you by Love In My Oven’s very own backyard rhubarb plant.Most of the fruit is given away to eager neighbours or my Mom, but a lot of it is also chopped and frozen, to be used during the winter when I get a hankering for something made with rhubarb.I like to make these guys in a gourmet-style jumbo muffin tin – all the more space for – you got it – streusel!!!The muffins come out dense and moist, sweet with just a touch of tartness and very, very filling.The strawberries act as a nice contrast to the tart rhubarb, and the extra streusel in the middle is like a hidden treasure inside.You don’t necessarily have to use a jumbo muffin tin, but if you use a regular sized pan, there will be less space for the extra streusel in the middle; in that case, you may as well just put all of the streusel up on top!If you use a regular sized tin, be sure to reduce the baking time to about 12-13 minutes, and always check to see if they’re done by using a toothpick!These muffins get started by simmering the chopped rhubarb on the stove until it begins to break down, then you add the melted butter and brown sugar.The melted butter in the batter helps to create that heavy, wholesome texture that makes these muffins filling enough to act as the perfect breakfast for on-the-go, as my husband can happily attest to.Nothing says love like a fresh batch of muffins baked for you in the morning, before you head out the door on your way to work!Once slightly cooled, one egg and some milk is added to the mixture, and all of the wet ingredients then get combined with the dry.You will want to add about 1/4 cup batter to each sprayed/greased muffin cavity, before adding 1-2 tablespoons of streusel on top.I like to bake my jumbo muffins at high heat to ensure they puff up a lot, so these babies go in at 425.brown sugar, divided 1/2 cup unsalted butter, melted.egg, lightly beaten 1 tsp pure vanilla extract.In a medium-sized saucepan over medium heat, place the rhubarb and cook, stirring often for about 15 minutes.Add 1/4 cup of brown sugar, and the melted butter and stir to combine.In a medium-sized mixing bowl, combine the chopped pecans, brown sugar, cinnamon and flour.Combine the wet ingredients with the dry, stirring with a spatula until just moistened.Run a knife along the edges of the muffins to loosen before removing to a wire rack to cool completely.Pecans may be substituted for slivered almonds, or another nut For standard size muffins, reduce the amount of batter to 2 tbsp in the bottom of each tin, and reduce baking time to 12-14 minutes at 375 F. Prep Time: 20 minutes.

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Strawberry Rhubarb Streusel Muffins Recipe

Strawberry Rhubarb Streusel Muffins Recipe

Strawberry Rhubarb Streusel Muffins Recipe

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