Muffins

Rhubard Muffins Topped With Streusel

What a difference a week makes! It went from hot sunny weather here to cold and cloudy in just a couple of days. It really feels like Summer is gone and Autumn is here, which I’m alright with I enjoy wearing sweaters!

I am going to try not to bombard you all with too many rhubarb recipes but it is one of my favourite Fall ingredients. I promise I will try to space them out as best I can.

This recipe came from Noshing With Nolands. I did make a slight edit, I used less rhubarb in the compost and I substituted the sour cream with Greek yogurt. Otherwise, I kept it the same.

I hope your Fall is off to a great start and if you have a favourite ingredient or recipe you’d like to share please do.

Ingredients

RHUBARB COMPOTE

5 cups rhubarb

3/4 cup sugar

COFFEE CAKE MUFFINS

3/4 cup butter at room temperature

1 1/2 cups sugar

3 large eggs

1 1/2 tsp. vanilla extract

1 cup Greek yogurt

1/4 cup milk

2 1/2 cups all-purpose flour

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. Kosher salt

STREUSEL TOPPING

1/2 cup all-purpose flour

1/2 cup brown sugar

1/4 butter, cold and cut into cubes

Directions

RHUBARB COMPOTE

Mix 5 cups diced rhubarb, with 3/4 cup sugar.

Bring the mixture to boil, cover and let simmer for about 10 min. Then uncover and continue to cook for another 7 to 10 min. until thickened and the rhubarb is soft. Let cool and set aside. If this doesn’t boil long enough it will make your muffins fall (it may have happened to min).

COFFEE CAKE BATTER

Preheat the oven to 325F. Line 2 muffins tins with paper liners.

In a large bowl of a mixer cream the room temperature butter and sugar together until light and fluffy. Add eggs one at a time and then add in the vanilla, yogurt, and milk. Set aside. 

In a medium bowl whisk together flour, baking powder, baking soda, and salt.

Add the dry ingredients slowly to the wet ingredients with the mixer on low. Mix until just together. Set aside. 

STREUSEL TOPPING

For the streusel topping, combine flour, brown sugar, and salt. Add the cold butter and mix to a crumble mixture in a small bowl using a pastry cutter, fork, or your fingers and set aside.

For the muffins, add enough batter to fill about 1/3 of the muffin cups, then add in a large tablespoon of rhubarb compote and swirl slightly using a chopstick, skewer, or knife. Finish with more batter to fill about 3/4 full and top with a generous amount of streusel topping. 

Bake for 25 to 30 minutes or until the muffins are lightly browned on top and a tester in the center comes out clean. 

Cool for 5 minutes in the pans and then remove and cool completely on cooling racks.

Rhubarb Muffins with Streusel Topping

Course Dessert
Cuisine American
Keyword muffins, rhubarb muffins, rubarb
Prep Time 15 minutes
Cook Time 25 minutes

Ingredients

RHUBARB COMPOTE

  • 5 cups rhubarb
  • 3/4 cup sugar

COFFEE CAKE MUFFINS

  • 3/4 cup butter room temperature
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 1/2 tsp vanilla
  • 1 cup Greek yogurt
  • 1/4 cup milk
  • 2 1/2 cup all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

STREUSEL TOPPING

  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 cup butter cold and cut into cubes

Instructions

RHUBARB COMPOTE

  • Mix 5 cups diced rhubarb, with 3/4 cup sugar.
  • Bring the mixture to boil, cover and let simmer for about 10 min. Then uncover and continue to cook for another 7 to 10 min. until thickened and the rhubarb is soft. Let cool and set aside. If this doesn't boil long enough it will make your muffins fall (it may have happened to min).

COFFEE CAKE BATTER

  • Preheat the oven to 325F. Line 2 muffins tins with paper liners.
  • In a large bowl of a mixer cream the room temperature butter and sugar together until light and fluffy. Add eggs one at a time and then add in the vanilla, yogurt, and milk. Set aside. 
  • In a medium bowl whisk together flour, baking powder, baking soda, and salt.
  • Add the dry ingredients slowly to the wet ingredients with the mixer on low. Mix until just together. Set aside. 

STREUSEL TOPPING

  • For the streusel topping, combine flour, brown sugar, and salt. Add the cold butter and mix to a crumble mixture in a small bowl using a pastry cutter, fork, or your fingers and set aside.

FILLING MUFFIN TINS

  • For the muffins, add in enough batter to fill about 1/3 of the muffin cups, then add in a large tablespoon of rhubarb compote and swirl slightly using a chopstick, skewer, or knife. Finish with more batter to fill about 3/4 full and top with a generous amount of streusel topping. 
  • Bake for 25 to 30 minutes or until the muffins are lightly browned on top and a tester in the center comes out clean. 
  • Cool for 5 minutes in the pans and then remove and cool completely on cooling racks.

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