These muffins are the ideal use for tart stalks of rhubarb. Lightly sweet batter with a buttery crumb topping. They can be made into 12 standard muffins or six jumbo muffins.
Ingredients
Streusel Topping
1/2 stick butter, melted.
2/3 cup flour
1/3 cup sugar
1/2 tsp cinnamon
1 stick butter, melted
1 cup sugar
2 eggs
6 tbsp milk
6 tbsp Greek yogurt or sour cream
1 tsp vanilla
2 cups + 2 tbsp flour
1 tbsp baking powder
1/2 tsp salt
2 cups rhubarb, chopped
Directions
Preheat the oven to 425 degrees. Grease muffin tin and set aside.
To make streusel topping, combine the melted butter, flour, sugar and cinnamon in a small bowl and mix until consistency looks like wet sand. Set aside.
To make muffin batter, combine the melted butter and sugar in a large mixing bowl. Add eggs, one at a time, mixing well after each edition. Add the milk, yogurt and vanilla. Mix well. Add 2 cups of the flour, baking powder and salt and mix until just combined, being sure not to over mix (some flour still showing is ideal at this stage). In a medium bowl, toss the chopped rhubarb and the remaining 2 tablespoons of flour until coated. Add the rhubarb to the batter mixture and fold in until evenly distributed.
Scoop batter into prepared muffin tin, filling 3/4 of the way full. Top batter with the streusel topping. Place into preheated oven and bake for 10 minutes at 425. reduce oven temp to 375 and bake for an additional 15-20 minutes, or until golden brown.