Rhubarb Streusal Muffins
By BrendaFlood
Rate this recipe
2.8/5
(21 Votes)
Ingredients
- ¼ cup sugar
- ¼ cup chopped nuts
- ½ Tbsp. butter
- ½ tsp. cinnamon
- 1 cup firmly packed brown sugar
- ¼ cup melted shortening or butter
- 1 egg
- ¾ cup sour cream
- 2 cups sifted all purpose flour
- 1 tsp. baking soda
- ½ tsp salt
- 1 ¼ cup diced rhubarb
Details
Preparation
Step 1
Preheat oven to 350.
Step 2
Combine first 4 ingredients (sugar, nuts, butter & cinnamon), set aside for topping.
Step 3
In a separate bowl, combine next 4 ingredients: sugar, butter, egg & sour cream.
Step 4
In another bowl, combine flour, soda & salt.
Step 5
Add moist mixture to dry ingredients all at once. Stir just until dry ingredients are moist.
Step 6
Fold in rhubarb. Spoon batter into well greased muffin tins.
Step 7
Sprinkle topping over muffins.
Step 8
Bake 25-30 minutes until firm.
Makes 12 large muffins
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Chef Tips and Tricks
Mini Zebra Muffins
These Zebra Muffins are adorable and delicious!
DEFAULT TITLE
- Eggs
- Sugar
- Olive Oil
- Milk
- Flour
- Baking Powder
METHOD
- Separate egg whites from yolk
- Whisk egg whites then add sugar, then set aside
- Put egg yolks in another bowl and whisk with sugar
- Mix in olive oil and milk
- Add whipped egg whites and fold into mixture with a spatula
- Divide into two new bowls
- Pour cocoa powder into one bowl and vanilla extra into the other
- Put vanilla mixture into each well of muffin tin
- Add a smaller layer of the cocoa mixture.
- Keep layering then top with the smallest layer of vanilla
- Put in oven and bake for 25 minutes at 350 degrees
- Serve!
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