Rhubarb-Lemon Muffins with streusel topping

Instead of making the streusel topping, you could glaze these muffins or sprinkle the tops with coarse sugar before baking.

Makes: 6 muffins Total time: 30 minutes

FOR THE STREUSEL, COMBINE:
12 1/2cup packed brown sugar
13 1/3cup each all-purpose flour
and old-fashioned rolled oats
44Tbsp. unsalted butter, melted
FOR THE MUFFINS, WHISK:
22cups all-purpose flour
11Tbsp. baking powder
12 1/2tsp. each table salt and
ground ginger
WHISK:
11cup granulated sugar
12 1/2cup buttermilk
14 1/4cup vegetable oil
22 eggs, room temperature
11Tbsp. minced lemon zest
COMBINE:
22Tbsp. all-purpose flour
22Tbsp. granulated sugar
1 341 3/4cups diced fresh rhubarb

Preheat oven to 375°. Coat a 12-cup muffin pan (inside and between cups) with nonstick spray.

For the streusel, combine brown sugar, 13 cup flour, oats, and butter in a bowl with fingers until crumbly.

For the muffins, whisk together 2 cups flour, baking powder, salt, and ginger in a large bowl; set aside.

Whisk together 1 cup granulated sugar, buttermilk, oil, eggs, and zest in a bowl; set aside.

Combine 2 Tbsp. flour and 2 Tbsp. granulated sugar, then toss with rhubarb to coat.

Fold buttermilk-egg mixture into flour-baking powder mixture just until flour is barely visible. Gently fold in coated rhubarb. Fill each of six muffin cups with a heaping 12 cup batter. (Stagger muffins so tops don’t bake together.)

Gently press streusel onto tops of unbaked muffins, leaving a 14- to 12-inch border.

Bake muffins until a toothpick inserted into the centers comes out clean, 20–25 minutes. Let muffins sit 5 minutes before transferring to a wire rack to cool.

Nutrition Information
Per muffin : 528 cal; 19g total fat (7g sat); 94mg chol; 511mg sodium; 87g carb; 2g fiber; 9g protein