RHUBARB STREUSEL MUFFINS
These muffins are wonderfully moist. The struesel adds a nice sweetness. I freeze rhubarb in 1 1/2 cup bags while it is in season, so I can make these year round.
Provided by Just Call Me Martha
Categories Quick Breads
Time 30m
Yield 12 med. muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- Mix brown sugar, oil, egg and vanilla.
- Sift together flour, baking soda, baking powder and salt.
- Add to dry ingredients along with buttermilk.
- Add rhubarb and chopped pecans.
- Pour into muffin cups.
- Mix sugar, cinnamon and butter and sprinkle mixture over top of unbaked muffins.
- Bake at 400 degrees for 20 minutes.
RHUBARB STREUSEL MUFFINS
What a pleasure it is to set out a basket of these rhubarb muffins...although the basket doesn't stay full for very long! I have six children and two grandsons, so I do a lot of baking. This rhubarb streusel muffins recipe is based on a coffee cake recipe. -Sandra Moreside, Regina, Saskatchewan
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 37m
Yield about 1-1/2 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. 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 until a toothpick inserted in the center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 238 calories, Fat 11g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 149mg sodium, Carbohydrate 33g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
RHUBARB STREUSEL MUFFINS
Make and share this Rhubarb Streusel Muffins recipe from Food.com.
Provided by Courtly
Categories Quick Breads
Time 35m
Yield 18 muffins
Number Of Ingredients 14
Steps:
- 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.
EASY RHUBARB MUFFINS
Since I collect muffin recipes as well as rhubarb recipes, this one was a real find! These muffins are good either for breakfast with butter or as a dessert topped with whipped cream.
Provided by Taste of Home
Time 30m
Yield 15 muffins.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. In a bowl, combine first five ingredients; mix well. Stir in flour, salt, rhubarb, baking soda, baking powder and nuts. Pour into greased or paper-lined muffin cups. Mix topping ingredients; sprinkle over muffins and press lightly into batter. Bake until a toothpick inserted in the middle comes out with moist crumbs, 15-18 minutes.
Nutrition Facts :
AUNT NORMA'S RHUBARB MUFFINS
These fabulous muffins have a crunchy sweet sugar topping and are great with no extra added butter or jam.
Provided by charliebabe
Categories Bread Quick Bread Recipes Muffin Recipes
Time 50m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper cups.
- In a medium bowl, stir together the flour, baking soda, baking powder and salt. In a separate bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb and walnuts. Spoon the batter into the prepared cups, filling almost to the top. In a small bowl, stir together the melted butter, white sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin.
- Bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25 minutes. Cool in the pans for at least 10 minutes before removing.
Nutrition Facts : Calories 157.1 calories, Carbohydrate 21.5 g, Cholesterol 9.4 mg, Fat 7.1 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 1.2 g, Sodium 141 mg, Sugar 10.8 g
VEGAN RHUBARB CINNAMON STREUSEL MUFFINS
A delicious way to use fresh rhubarb! These muffins are moist with a sweet cinnamon buttery topping that works so well with the tartness of the rhubarb. I adapted this recipe from the original to make it vegan for my husband. I can't tell the difference between the two, they're both so tasty!
Provided by GINGERCAT1
Categories Bread Quick Bread Recipes Muffin Recipes
Time 1h30m
Yield 18
Number Of Ingredients 14
Steps:
- Bring water and flax seeds to a boil in a saucepan. Reduce heat and simmer for 30 minutes. Strain mixture to remove seeds. Allow to cool to lukewarm.
- Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
- Mix soy milk and lemon juice together in a small bowl. Set aside until curdled, about 5 minutes.
- Combine flour, baking soda, and salt together in a large bowl.
- Blend brown sugar and oil in a separate bowl. Whisk in 1/2 cup flax egg mixture, curdled soy milk, and vanilla extract. Stir sugar mixture and rhubarb into the flour mixture until flour is just incorporated.
- Spoon batter into the prepared muffin cups, filling each 3/4 full. Mix brown sugar, vegan margarine, and cinnamon together to make streusel topping. Spoon a little streusel topping over each muffin.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool in the pans for 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 210.8 calories, Carbohydrate 31.6 g, Fat 8.4 g, Fiber 1.6 g, Protein 2.9 g, SaturatedFat 1.1 g, Sodium 155 mg, Sugar 16.5 g
RHUBARB MUFFINS WITH STREUSEL TOPPING
Try our sweet Rhubarb Muffins with Streusel Topping. Looking for recipes for all that fresh rhubarb? These Rhubarb Muffins can help you out!
Provided by My Food and Family
Categories Dairy
Time 35m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400ºF.
- Mix flour, sugar, baking powder and cinnamon in large bowl. Beat egg with whisk in small bowl. Add mayo and milk; mix well. Add to flour mixture with rhubarb; stir just until moistened. (Batter will be lumpy.)
- Spoon into 12 paper-lined muffin cups, filling each cup 2/3 full. Combine remaining ingredients; sprinkle over batter.
- Bake 18 to 20 min. or until toothpick inserted in centers comes out clean and streusel is golden brown. Cool in pan 5 min. Remove to wire rack cool completely.
Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
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