Rhubarb was on the most amazing sale ever last week, so I stocked up. Of course, my most favourite dish with rhubarb is strawberry rhubarb pie. It can’t be beat!! Unfortunately, it’s still about a month away from strawberry season here in Nova Scotia. I decided to “settle on” (and by settle, I mean found every excuse to bake) this recipe from Smitten Kitchen for rhubarb streusel muffins.
I’ve never baked with sour cream before, so I wasn’t quite sure what to expect other than that they’d hopefully be nice and moist. They are! Well… were (they’re long gone). If you’re going to try this recipe, I would recommend chopping the rhubarb into slightly smaller pieces and using slightly more than a cup. I also adjusted the recipe to make slightly less streusel and used only all-purpose flour.
Here’s the recipe as adapted from Smitten Kitchen:
1/3 cup all-purpose flour
1/2 tbs granulated sugar
3 tbs brown sugar
1/4 tsp cinnamon
Pinch of nutmeg
2 tbs butter, melted
1/4 cup brown sugar
3 tbs granulated sugar
5 tbs butter, melted and cooled
3/4 cup sour cream
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1+ cup diced rhubarb, in 1/4-inch pieces
Preheat oven to 375°F.
Mix together flours, sugars, and spices. Mix in melted butter and stir until crumbly. Set aside for addition to batter and for topping.
Whisk together the egg and both sugars. Whisk in butter, then sour cream. In a separate bowl, mix together the flour, baking powder, and baking soda. Stir the flour mixture into the sour cream mixture, mixing until just combined. Fold in rhubarb and ~ half of the streusel mixture.
Divide batter among prepared muffin cups. Sprinkle each muffin with the remaining streusel, pressing the crumbs into the batter so that they adhere.
Bake for 15 – 20 minutes.
Let cool. Enjoy!