Rhubarb Crumb Muffins

"In 'Tate's Bake Shop Cookbook'"
 
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Ready In:
1hr 5mins
Ingredients:
14
Yields:
12 muffins
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ingredients

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directions

  • Preheat oven to 375°; grease 12 3 x 1 1/2 inch muffin cups.
  • Make the topping: mix the flour, sugar, and cinnamon together in a bowl; mix in the butter with your fingers or a pastry blender until the mixture forms small crumbs; set aside.
  • Make the batter: mix the rhubarb and sugar together in a bowl; set aside.
  • Mix the flour, baking powder, and salt together in a small bowl; set it aside.
  • Beat the butter and sugar together until they are light and fluffy, about 2 minutes.
  • Add in the eggs and vanilla; beat until they are fluffy, about 1 minute.
  • Slowly mix in half the flour mixture until it is incorporated, then half the milk; mix it and scrape down the sides of the bowl; repeat.
  • Fold in the rhubarb mixture.
  • Divide the batter evenly into the prepared muffin cups.
  • Distribute the crumbs evenly on top of each muffin.
  • Bake them for 20 minutes or until a cake tester inserted into the center of one muffin comes out clean.

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Reviews

  1. Superb muffins using one of my favorite fruits this time of year when the rhubarb is plentiful. I especially like the crumb topping. :-) I should mention my muffins took a full 30 minutes to bake.
     
  2. I used frozen rhubarb and it worked great! These are excellent muffins and I look forward to making them again. Next time I may add some nuts to the crumb topping, cause I love nuts in muffins!
     
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