Rhubarb streusel muffins
Rhubarb-Streusel Muffins recipe
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Recipe intro
These Rhubarb Streusel Muffins are a delightful treat that perfectly balance the tartness of rhubarb with the sweetness of a buttery streusel topping. The moist and fluffy muffin base is infused with the tangy flavor of fresh rhubarb, creating a delicious combination of textures and tastes. These muffins are easy to make and are perfect for breakfast or as an afternoon snack. Enjoy these homemade goodies with a cup of coffee or tea for a delightful start to your day.Keywords: rhubarb, streusel, muffins, tartness, homemade
Rhubarb streusel muffins details
- Ingredients
- 1-1/2 cups chopped rhubarb
- 1/3 cups water
- 1 Tablespoon lemon juice
- 1/2 cup sugar
- 1-1/2 tablespoons cornstarch
- Muffin Mix:
- 2 cups flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1 egg, beaten
- 1 cup buttermilk
- 1/3 cup melted shortening
- Streusel Topping:
- 1/2 cup sugar
- 1/3 cup flour
- 1/4 cup butter
Combine rhubarb, water, lemon juice, sugar and cornstarch in sauce pan. Cook over low heat stirring until thickened. Set aside. Mix flour, baking powder, salt and sugar, then add egg, buttermilk and shortening
Fill muffin tins one half full with batter. Dot with rhubarb filling, then fill with remaining batter. Sprinkle with topping. Bake at 400 degrees F. for 20 minutes.
Yield:12 muffins
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