Name: Rhubarb Streusel Muffins
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 1/2 cup butter, softened -; 1 cup packed brown sugar -; 1/2 cup sugar -; 1 large egg, room temperature -; 2 cups all-purpose flour -; 1 teaspoon baking powder -; 1/2 teaspoon baking soda -; 1/8 teaspoon salt -; 1 cup sour cream -; 3 cups chopped fresh or frozen rhubarb, thawed -; Topping: -; 1/2 cup chopped pecans -; 1/4 cup packed brown sugar -; 1 teaspoon ground cinnamon -; 1 tablespoon cold butter -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Rhubarb Streusel Muffins

1. 1/2 cup butter, softened -

2. 1 cup packed brown sugar -

3. 1/2 cup sugar -

4. 1 large egg, room temperature -

5. 2 cups all-purpose flour -

6. 1 teaspoon baking powder -

7. 1/2 teaspoon baking soda -

8. 1/8 teaspoon salt -

9. 1 cup sour cream -

10. 3 cups chopped fresh or frozen rhubarb, thawed -

11. Topping: -

12. 1/2 cup chopped pecans -

13. 1/4 cup packed brown sugar -

14. 1 teaspoon ground cinnamon -

15. 1 tablespoon cold butter -

How to cook deliciously - Rhubarb Streusel Muffins

1. Stage

Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in rhubarb.

2. Stage

Fill paper-lined or greased muffin cups three-fourths full. For topping, combine the pecans, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter.

3. Stage

Bake until a toothpick inserted in the center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm.