Tuesday, July 26, 2011

Rhubarb Muffins with Oatmeal Crumb Topping

After trying to figure out how to use my extra rhubarb, I decided upon these rhubarb muffins.  Oh how I love a good muffin at any time of day!  These muffins are a perfect mixture of tart and sweet. 

Rhubarb Muffins with Oatmeal Crumb Topping

2 cups all-purpose flour
3/4 cup granulated sugar
2-1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 cup sour cream
1/2 cup unsalted butter, melted and cooled slightly
2 large eggs
1 tsp. pure vanilla extract
1-1/2 cups 1/4-inch-diced rhubarb (7-1/4 oz.)

1/4 cup butter
1/2 cup brown sugar
1/4 cup + 2 Tablespoons flour
1/4 cup + 2 Tablespoons oatmeal (any type but instant)
1/4 teaspoon cinnamon
1/8 teaspoon salt

Position a rack in the center of the oven and heat the oven to 400°F. Line a 12-cup muffin tin with paper or foil baking cups.

Make the muffin batter: In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.

In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth. Lightly stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together; do not overmix. Gently stir in the diced rhubarb. The batter will be thick.

Divide the batter among the muffin cups, using the back of a spoon or a small spatula to settle the batter into the cups. The batter should mound a bit higher than the tops of the cups.

Make the topping: In a large mixing bowl, combine all the topping ingredients except the butter. Cut butter into mixture with a pastry blender or two butter knives until mixture resembles coarse bread crumbs.  Generously top muffins with the topping.  Lightly press the topping into the muffin batter.

Bake the muffins until they’re golden brown, spring back most of the way when gently pressed, and a pick inserted in the center comes out clean, 18 to 22 minutes. Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes. Carefully lift the muffins out of the pan—if necessary, loosen them with the tip of a paring knife—and let them cool somewhat. Serve warm.

Recipe Source:  adapted from Fine Cooking, topping recipe from Food.com

1 comment:

carolinaheartstrings said...

Those look so delicious and moist. Great way to use the rhubarb. Come over and visit us today. We have a really easy wonderful sorbet recipe.


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