rhubarb streusel muffins
(1 rating)
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If you like rhubarb and streusel you'll love these muffins, they are melt in your mouth yummy! It's the first thing my husband asks for when the rhubarb is ready to pick!
(1 rating)
yield
serving(s)
prep time
30 Min
cook time
25 Min
method
Bake
Ingredients For rhubarb streusel muffins
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1/2 cbutter, softened
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1 cpacked brown sugar
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1/2 csugar
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1egg
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2 call purpose flour
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1 tspbaking powder
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1/2 tspbaking soda
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1/8 tspsalt (optional)
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1 csour cream
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2 1/2 cfresh rhubarb (or frozen thawed)
- TOPPING
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1/2 cchopped pecans
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1/4 cpacked brown sugar
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1 tspground cinnamon
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1 Tbspcold butter
How To Make rhubarb streusel muffins
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1In mixing bowl, cream butter and sugars. Add egg, beat well. Combine 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.
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2Topping; Combine the pecans, brown sugar and cinnamon in a small bowl; cut in butter until crumbly, sprinkle over batter.
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3Bake at 350 degrees for 22 to 25 minutes or until a toothpick comes out clean, cool for 5 min.before removing from pans to cooling racks.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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