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.
