Rhubarb Streusel Muffins
 
Prep time
Cook time
Total time
 
You can substitute a gluten-free flour blend for the all-purpose flour. Use a blend such as Namaste that contains xanthan gum, which serves as a binder in lieu of gluten. The muffins might not rise as high as with wheat flour, but they’ll still have good texture.
Author:
Recipe type: Bread
Serves: 18
Ingredients
  • 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
Instructions
  1. Preheat oven to 400°F. Butter or oil pans or line with muffin cups for 18 standard sized muffins.
  2. Make streusel topping: In a small bowl, combine first five ingredients, mixing with fingers until moist and crumbly.
  3. In a medium bowl whisk together 1 3/4 cups flour, baking powder, 1 teaspoon cinnamon and 1/4 teaspoon salt.
  4. 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.
  5. 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.
Note
(Recipe adapted from Martha Stewart's "The Martha Stewart Living Cookbook: The New Classics,” Clarkson Potter, 2007.)
Nutrition Information
Serving size: 1 muffin. Calories: 204; Fat: 10g; Saturated fat: 6g; Carbohydrates: 26g; Sugar: 12g; Fiber: 1g Protein: 2g;
Recipe by Eileen’s Everyone Eats Right™ at https://everyoneeatsright.com/2011/05/31/rhubarb-streusel-muffins-a-sweet-day-starter/