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Rhubarb Muffins

June 9, 2009

June 360

These are delicious,  you should make some!

Recipe adapted from ” A Passion for Baking” by Marcy Goldman (everyone should own this book!)

Rhubarb Muffins

  • 3/4 butter, softend
  • 1 1/3 cups sugar
  • zest of 2 lemons
  • 2 eggs
  • 2 tsp vanilla
  • 3/4 cups buttermilk
  • 1 cup yogurt (i used fieldberry, it was all I had.  Do what works for you!)
  • 3 1/2 cups All purpose flour
  • 4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 2 cups chopped rhubarb

Streusel Topping

  • 1/2 cup flour
  • 1/2 cup light brown sugar
  • 1/2 cup coconut
  • 1/4 cup rolled oats
  • 1/4 cup butter

To make Muffins:

Preheat oven to 375 degrees

Rub the lemon zest into sugar with your fingers until it’s fragrant.  Cream the butter and sugar together until it’s light and fluffy.

Add eggs one at a time, beating well after each addition.  Add Vanilla, buttermilk and Yogurt and mix until combined.

Combine dry ingredients in a seperate bowl (or just add them into the mixer individually, it will all work out in the end!)

Mix until just combined.  Fold in the Rhubarb.

Fill lined muffin tins all the way to the top! 

For Streusel:

Mix all ingredients together in a bowl using a pastry blender or just using your fingers until it has a crumbly texture.

top muffins with Streusel, pressing it gentlty onto the batter.

Bake for about 30 minutes.

June 364

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One Comment leave one →
  1. June 9, 2009 5:29 pm

    Ooo! They turned out so nummy lookin’! Need to try out this recipe!

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