Rhubarb Streusel Muffins
"Lovely muffins!"
- Ready In:
- 35mins
- Ingredients:
- 14
- Yields:
-
18 muffins
ingredients
- 1⁄2 cup butter, softened
- 1 cup packed brown sugar
- 1⁄2 cup sugar
- 1 egg
- 2 cups flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄8 teaspoon salt
- 1 cup sour cream
- 3 cups chopped fresh rhubarb or 3 cups chopped frozen rhubarb, thawed
-
Topping
- 1⁄2 cup pecans
- 1⁄4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon cold butter
directions
- In a mixing bowl, cream butter and sugars. Add egg; beat well. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Fold in rhubarb. Fill paper-lined or greased muffin cups three-fourths 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 for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
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Reviews
-
These muffins are wonderful. I always double the streusel ingredients as we love the crunchy delicious topping. I've been making this Taste of Home recipe for years. Thanks for posting! -
Fantastic! -
Wow!! Extremely good!
RECIPE SUBMITTED BY
Courtly
United States
