Rhubarb Streusel Muffins With Buttermilk
- July 10, 2022
Also, I used raw sugar for the streusel topping to give it a bit of a crunch. .
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.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.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.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.* 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. .
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!So, it makes sense to use it up in as many recipes as possible, like this one and my Rhubarb Strawberry Cheesecake!There are two delicious parts to this recipe–the cream cheese muffins and streusel topping.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 Muffins
A Rhubarb Streusel Muffin seemed like a perfect way to use up my recent farm market purchase.When I was a kid, growing up in Newfoundland, rhubarb was a very common and well-loved product of the summer months.Oftentimes, we would just so happen to be passing by when the owners were cutting down the rhubarb and they would always happily give us some.A nearby family grew crab apples and cherries, also inside a fenced-in yard, but we managed to get in there too, even if we did have to wait until after dark.For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.– I’ve only used regular granulated sugar in this recipe and have not tested it with any other sweeteners.Baking Powder – This is used to increase the volume of the batter and to add texture as well.– Whenever you set out to bake, make sure your egg is at room temperature.It doesn’t have to ice cold, but should not be in a softened state like when you start out to make cookies or cakes.It doesn’t have to ice cold, but should not be in a softened state like when you start out to make cookies or cakes.Ground Cinnamon – This adds a warming flavour to the crumb topping.Preheat your oven to 375 degrees F and line a muffin tin with paper liners.Next, in a large mixing bowl, whisk together the flour, sugar, salt and baking powder.Stir through the walnut pieces and evenly top the muffins with the mixture.Bake for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.Remove and transfer to a wire baking rack to cool completely.When cooled, store in air-tight container or in a covered cake stand for up to 3 days.It is optional, but if you want to do it, whisk together the confectioner’s sugar and milk until smooth.Consumed raw, rhubarb has an intensely tart flavor that’s not generally liked.But toss it with sugar and bake it into cake, pie, shortbread or jam, and rhubarb’s bitterness fades and becomes delicious.While it’s most commonly used in combination with other fruits to make sweet treats, rhubarb has several savoury applications.Add it to salsa, use it to make chutney or enjoy it as a marinade for meat.With a good splash of vanilla, loads of milk chocolate chips, and a sprinkling of coarse sugar on top, these scones are an absolute treat.2 tablespoons milk Instructions Preheat oven to 375 degrees F and line a muffin tin with paper liners.In a large mixing bowl, whisk together the flour, sugar, salt and baking powder.Toss in the chopped walnuts and evenly top the muffins with the mixture.Bake for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.Remove and transfer to a wire baking rack to cool completely.When cooled, whisk together the glaze ingredients and drizzle the desired amount over top each muffin. .
Strawberry Rhubarb Streusel Muffins
My local market had a good deal on strawberries and rhubarb so I went in search of recipe inspiration online.I found this muffin recipe on Saltwater Daughters that not only looked fun to make but tasty too.Toss together the diced strawberries and rhubarb with the tablespoon of white sugar and lemon zest until well combined.In a separate large bowl whisk together the buttermilk, oil, and eggs until very well combined.Add the dry ingredients to the wet, and gently stir together until the batter is just incorporated – don’t over mix!Make the streusel by combining the oatmeal, brown sugar, flour, butter, cinnamon, and salt together with your fingers until they form small clumps and everything is incorporated.Place into the oven and bake for 20-22 minutes, or until a tester inserted in the center comes out clean.Strawberry Rhubarb Streusel Muffins Print Recipe Pin Recipe Prep Time: 10 minutes Cook Time: 30 minutes Servings: 12 - 15 muffins Author: Pam - For the Love of Cooking / Original by Saltwater Daughters Ingredients Muffin Batter: 1 ¼ cups strawberries, hulled and cut small.Toss together the diced strawberries and rhubarb with the tablespoon of white sugar and lemon zest until well combined.In a separate large bowl whisk together the buttermilk, oil, and eggs until very well combined.Add the dry ingredients to the wet, and gently stir together until the batter is just incorporated - don't over mix!Make the streusel by combining the oatmeal, brown sugar, flour, butter, cinnamon, and salt together with your fingers until they form small clumps and everything is incorporated. .
Rhubarb Streusel Muffins (Gluten Free)
Hints of orange add another delicious layer of flavour to these muffins.pecans: nuts add that crunch factor in the streusel topping! .
Dessert Mash Up Rhubarb Streusel Muffins
I love rhubarb crumble with a passion but wanted to make something a little easier to eat on the go and for breakfast as well.It gives them a lovely light texture with a slight tangy flavour and as an added bonus buttermilk is virtually fat free 🙂 They also have a touch of ground cinnamon in them that complements the rhubarb perfectly, giving them that little touch of spicy sweetness.Rhubarb is a wonderful vegetable or fruit depending on your point of view 🙂 and it really is quite versatile, it can be used in both sweet or savoury dishes and it is so pretty to use in cakes and bakes, the pink really pops in these muffins.I did make a batch without the ground cinnamon and I just felt they were lacking something.No ratings yet Print Pin Prep Time: 15 minutes Cook Time: 18 minutes Total Time: 33 minutes Servings: 12 -15 muffins Author: Emma Ingredients For the streusel topping 50 grams light brown sugar ((1/4 cup)).2 teaspoons vanilla extract Instructions For the topping Add all the streusel topping ingredients in to a medium sized bowl and using your fingertips crumble everything together until you have a nice lumpy mixture.Slice and dice your rhubarb and place it in a medium sized bowl and sprinkle the sugar over the top of it, give it a quick stir then put it to one side.In a jug mix the beaten eggs, buttermilk, vegetable oil and vanilla extract together until they are pale.Scrape the rhubarb and sugar into the wet ingredients and stir them in until well mixed in.Pour the wet ingredients into the dry and very carefully mix them together until just combined.Spoon the mixture into your muffin pan until each cavity / case it about 2/3rds full. .