Rhubarb Streusel Muffins

I have to confess that I love pretty much anything with streusel.  I suppose this isn't surprising considering that it is a combination of butter, sugar, cinnamon (and sometimes nuts) all some of my favorite things.  So when I see a recipe that has streusel in the name, I have to try it and with these muffins it was definitely the right choice.

When I was little I hated rhubarb.  I don't know if it was because it was bitter or because if it isn't cooked well it can be stringy but I really didn't like it.  I do remember one time we found rhubarb in the backyard with some of our neighbors.  I can't remember if one of us actually ate the leaves or if my mom just thought one of us did, but I remember a big fuss about it.  The leaves are poisonous but the roots are delicious.

I like to remove the skin from rhubarb (I guess I still retain that aversion to stringy rhubarb) but for small stalks this is probably unnecessary.  Rhubarb isn't usually available all year, just in the late spring and summer, so it makes me feel summery to cook with it (even if it is rainy and 65 degrees in Seattle).

Another thing that cooking with rhubarb (or any fruit) does is that it adds a lot of moisture.  These muffins are super tasty, moist and not too sweet but with just enough crunch and sweetness in the topping.  They are also quick and easy so if you see some fresh rhubarb in the store you should grab it and make these muffins.

Rhubarb Steusel Muffins

STREUSEL
1/4 cup all-purpose flour
1/4 cup white whole wheat flour
1 tbsp sugar
3 tbsps brown sugar
1/4 tsp ground cinnamon
Pinch of nutmeg
Pinch of salt
3 tablespoons unsalted butter, melted
MUFFINS
1 large egg
1/4 cup brown sugar
3 tbsps sugar
5 tbsps unsalted butter, melted and cooled to lukewarm
3/4 cup sour cream
1 cup white whole wheat flour or whole wheat pastry flour
1/2 cup all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup diced rhubarb, in 1/2-inch pieces (from about 6 to 8 ounces of stalks)
1. For the streusel: In a small dish, stir together flours, sugars, spices and salt.  Stir in the butter until crumbly and set aside.
2. For the muffins: Whisk egg in a large bowl with both sugars.  Whisk in butter and then sour cream.  Stir in flours, baking powder and baking soda.  Mix until just combined and still a bit lumpy.  Fold in rhubarb and about 1/3 of the streusel mixture.
3.  Divide batter among 12 buttered muffin cups.  Sprinkle each muffing with the remaining streusel and use a spoon to gently press the crumbs into the batter so they adhere.  Bake in a 375°F oven for 15 to 20 minutes, until tops are golden and a tester inserted into the center comes out clean.
4. Rest muffins in pan on cooling rack for two minutes, then remove muffins from tin to cool them completely.

From SmittenKitchen

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