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Recipe by Dining In

Rhubarb Streusel Muffins

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Rhubarb Streusel Muffins
Parve Parve
Easy Easy
12 Servings
Allergens

Contains

- Gluten - Wheat - Egg
1 Hour, 15 Minutes
Diets
- Vegetarian - Pescatarian

These muffins with their sweet and tart combination are a delightful change from the usual.

Ingredients

Streusel

  • 1/3 cup flour

  • 3 tablespoons sugar

  • 1/2 teaspoon grated orange peel

  • 2 tablespoons margarine, softened

Muffins

  • 1 and 1/2 cups diced rhubarb (about 1/2 pound)

  • 1/3 cup plus 3/4 cup sugar, divided

  • 1 and 2/3 cups flour

  • 2 teaspoons Haddar Baking Powder

  • 1/2 teaspoon salt

  • 2 eggs

  • 6 tablespoons margarine, melted

  • 1/2 cup rice milk or nondairy creamer

  • 1/2 teaspoon grated orange peel

Directions

Make the Muffins

1.

Preheat oven to 400 degrees Fahrenheit. Grease or line a 12-cup muffin tin.

2.

In a small bowl, stir together all streusel ingredients until mixture is crumbly. Set aside.

3.

In a separate bowl, combine diced rhubarb and 1/3 cup sugar. Set aside.

4.

In a large bowl, blend together flour, 3/4 cup sugar, baking powder and salt. Drain rhubarb and stir into flour mixture.

5.

In a separate medium bowl, whisk together liquid ingredients; gently stir into the flour-rhubarb mixture until just combined.

6.

Divide evenly among muffin cups and top with streusel mixture.

7.

Bake 20 to 25 minutes or until light brown and toothpick inserted in the center comes out clean. Serve warm or at room temperature.

Credit

Photography and Styling by Chavi Feldman

Recipe tags

baked goods fruity muffin muffins rhubarb rhubarb muffin streusel streusel topping
Rhubarb Streusel Muffins

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