Rhubarb Crumb Muffins
(from saymyname’s recipe box)
12 muffins
Source: In 'Tate's Bake Shop Cookbook'
Categories: Breakfast, Muffins, Rhubarb
Ingredients
- Crumb Topping:
- 3/4 cup all-purpose flour
- 1/3 cup firmly packed dark brown sugar or 1/3 cup light brown sugar
- 1/2 teaspoon cinnamon
- 5 tablespoons salted butter
- Muffin Batter:
- 2 cups fresh rhubarb , cut into 1/4-inch pieces
- 1/4 cup powdered sugar
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup salted butter , softened to room temperature
- 1/2 cup sugar
- 2 large eggs
- 1/2 teaspoon vanilla
- 1/2 cup milk
Directions
-
Preheat oven to 375°; grease 12 3 × 1 1/2 inch muffin cups.
-
Make the topping: mix the flour, sugar, and cinnamon together in a bowl; mix in the butter with your fingers or a pastry blender until the mixture forms small crumbs; set aside.
-
Make the batter: mix the rhubarb and sugar together in a bowl; set aside.
-
Mix the flour, baking powder, and salt together in a small bowl; set it aside.
-
Beat the butter and sugar together until they are light and fluffy, about 2 minutes.
-
Add in the eggs and vanilla; beat until they are fluffy, about 1 minute.
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Slowly mix in half the flour mixture until it is incorporated, then half the milk; mix it and scrape down the sides of the bowl; repeat.
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Fold in the rhubarb mixture.
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Divide the batter evenly into the prepared muffin cups.
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Distribute the crumbs evenly on top of each muffin.
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Bake them for 20 minutes or until a cake tester inserted into the center of one muffin comes out clean.