Rhubarb Streusel Muffins Food

RHUBARB STREUSEL MUFFINS

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

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.

RHUBARB STREUSEL MUFFINS

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.

SOUR CREAM RHUBARB MUFFINS

Steps:

• Cream brown sugar and butter.
• Add sour cream and eggs, mix well.
• Sift together flour, baking soda and 1/2 teaspoon of the cinnamon.
• Stir flour mixture into the sour cream mixture until moistened.
• Fold in rhubarb.
• Pour into greased muffin tins.
• Mix together sugar and remaining cinnamon and sprinkle over batter.
• Bake at 375 degrees for 25 to 30 minutes.

RHUBARB MUFFINS WITH STREUSEL TOPPING

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.

VEGAN RHUBARB CINNAMON STREUSEL MUFFINS

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.

AUNT NORMA'S RHUBARB MUFFINS

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.

STRAWBERRY RHUBARB STREUSEL MUFFINS

Steps:

• Set oven to 375°F (will reduce heat later).
• Line 12 muffin tins with paper liners, or sray with non stick cooking spray.
• To make topping: mix the sugar, cinnamon together, cut in the butter to make a crumbly mixture, mix in the finely chopped nuts; set aside.
• In a large mixing bowl, combine the brown sugar, egg, oil and vanilla; stir/whisk to blend well.
• Stir in orange juice and sour cream; mix well to combine.
• In another bowl, mix together flour, salt, cinnamon, baking soda and baking powder; mix well.
• Blend the dry ingredients into the wet mixture to partially combine (do not overmix, the batter should be like a thick cake batter), if still too thick add in some orange juice to loosen.
• Fold in the strawberries and rhubarb carefully not to overmix batter.
• Divide the batter evenly in prepared muffin tins (I use an ice cream scoop for this).
• Sprinkle a generous amount of streusel mix over the batter.
• Reduce heat to 350°F.
• Place the muffins immediately in the oven and bake for 25-30 minutes, or until muffins are golden and test done.

SPICY RHUBARB MUFFINS

Steps:

• STREUSEL TOPPING: In food processor, chop pecans finely and add flour, sugar, and butter; process until fine.
• MUFFINS: In large bowl, beat together eggs, oil, sugar, and vanilla until thick and foamy. Stir in rhubarb and nuts.
• In another bowl, stir together flour, baking soda, baking powder, cinnamon, salt, allspice, and nutmeg. Gradually add to rhubarb mixture, stirring gently just to blend.
• Spoon into 24 greased muffin cups. Sprinkle some of the streusel topping over each muffin and bake at 350°F for 25 to 30 minutes or until tester inserted in centre comes out clean. Makes 24 muffins.
• If fresh rhubarb is unavailable, substitute frozen, defrosted and drained.
• Just The Best Favourite Recipes from Canada's Top Food Writers.