Spring is the time of year when low-maintenance, perennial rhubarb pops up in yards everywhere. Before the fleeting season is over, why not pick, purchase or beg some and bake up a batch of muffins?
This fussy but rewarding recipe is based on a Martha Stewart column I clipped from a newspaper years ago. Since then I’ve enjoyed the sweet, rich, crumbly muffins often for breakfast or brunch. The muffins are great made with other fresh fruits as well, such as berries or peaches. They contain a generous amount of butter, so they’re rich on their own without added butter at the table.
|Rhubarb Streusel Muffins|| || |
- 5 tablespoons butter, melted
- 2/3 cup flour
- 2/3 cup powdered sugar
- 1/4 teaspoon cinnamon
- Pinch of salt
- 1 3/4 cups all-purpose flour, or gluten-free flour blend containing xanthan gum
- 1 tablespoon baking powder
- 1 1/4 sticks (10 tablespoons) butter, melted
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla or 1/2 vanilla bean, split and scraped
- 2/3 cup sugar
- 2/3 cup milk
- 1 egg
- 1 1/4 cups sliced rhubarb or other fresh fruit such as blueberries, raspberries, quartered or chopped strawberries or chopped, peeled peaches
- Preheat oven to 400°F. Butter or oil pans or line with muffin cups for 18 standard sized muffins.
- Make streusel topping: In a small bowl, combine first five ingredients, mixing with fingers until moist and crumbly.
- In a medium bowl whisk together 1 3/4 cups flour, baking powder, 1 teaspoon cinnamon and 1/4 teaspoon salt.
- In another medium bowl stir together 1 1/4 sticks melted butter, vanilla, 2/3 cup sugar and milk. Add egg and whisk to combine well. With a spatula, gently fold liquid mixture and fruit into dry ingredients until just moistened, about 10 strokes.
- Spoon about 3 tablespoons mixture into muffin tins, dividing equally for 18 muffins. Lightly press 1 1/2 tablespoons streusel topping onto each muffin. Bake 20 to 30 minutes or until golden. Allow muffins to cool slightly before removing from pan.