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Rhubarb Cinnamon Streusel Muffins

We had a little bit of rhubarb from our garden and I got a little more at the farmer’s market yesterday. Thankfully one stand still had some. I made some rhubarb muffins this morning. Another Eggs on Sunday recipe. These are really good. Again, Justin got one fresh out of the oven for breakfast. I hope he doesn’t get used to this 😛 I tasted his. Yummy!! And a little bit healthier than some muffins with whole wheat flour, flax seed, rhubarb and nuts. A fun, tastey way to use rhubarb. I still have some left. I’m hoping to make a crisp tomorrow. Maybe rhubarb strawberry.

I used plain yogurt instead of sour cream in these. And I only used 1 tsp. of baking powder, not 1 Tbsp. That seemed like a lot…misprint?
Rhubarb Cinnamon Streusel Muffins

*Using canola oil in these muffins instead of butter helps them stay moist and tender for several days. If you’re planning to eat them all the day you make them, feel free to substitute butter for an even richer taste.

1 cup all-purpose flour
1 cup whole wheat pastry flour
1 Tbsp. baking powder (I used 1 tsp.)
1/2 tsp. salt
1/2 tsp. baking soda
1/2 cup ground flaxseeds
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 large eggs
1 cup sour cream (I used fat free plain organic yogurt)
1/3 cup sugar
1/3 cup brown sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 cups rhubarb, chopped into 1/2-inch pieces
2 Tbsp. sugar
1 tsp. cinnamon
1/2 cup walnuts, chopped

Preheat oven to 400 degrees F and line a muffin pan with muffin cups (12).

In a large bowl, combine the flour through nutmeg; whisk to combine.
In a separate bowl, whisk together the eggs through vanilla.
Pour the wet ingredients into the dry ingredients and gently fold to combine. Fold in the rhubarb, and divide among prepared muffin cups.
In a small bowl, toss the walnuts, cinnamon and sugar together with your fingers or a spoon. Sprinkle over the tops of the muffins.
Bake for about 18-22 minutes, or until a tester inserted into the center of one comes out clean (the dough is fairly moist.) The tops should spring back to the touch when they’re cooked through.
Makes 12.

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