Rhubarb Streusel Muffins

Rhubarb Streusel Muffins   This recipe came from a Taste of Home magazine.

½ cup butter or margarine, softened

1 cup packed brown sugar

½ cup sugar

1 egg

2 cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

1/8 tsp salt

1 cup (8 ounces) sour cream

3 cups chopped fresh or frozen rhubarb, thawed (I chop this to dime size and smaller.)

TOPPING:

½ cup chopped pecans

¼ cup packed brown sugar

1 tsp ground cinnamon

1 Tbsp cold butter or margarine

In a mixing bowl, cream butter and sugars, Add egg; beat well.  In a separate bowl combine the flour, baking powder, baking soda, and salt; add to creamed mixture alternately with sour cream, Fold in rhubarb.  Fill 18 paper-lined or greased muffin cups ¾ full.

For topping, combine the pecans, brown sugar, and cinnamon in a small bowl; cut in butter until crumbly.  Sprinkle over batter.  Bake at 350 degrees for 22-25 minutes or until a toothpick comes out clean.  Cool for 5 minutes before removing from pans to wire racks.

NOTE:  Taste of Home credits this recipe to Sandra Moreside, Regina, Saskatchewan.

NOTE:  These muffins are super moist.  I put the leftovers in a plastic container, but I do not close the lid.  They get really sticky on top and the papers fall off.

NOTE:  I chop up the rhubarb and put 3 cup quantities into vacuum sealed bags and make these muffins when rhubarb isn’t in season.