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:|
|1⁄2||1/2cup packed brown sugar|
|1⁄3||1/3cup each all-purpose flour|
|and old-fashioned rolled oats|
|4||4Tbsp. unsalted butter, melted|
|FOR THE MUFFINS, WHISK:|
|2||2cups all-purpose flour|
|1||1Tbsp. baking powder|
|1⁄2||1/2tsp. each table salt and|
|1||1cup granulated sugar|
|1⁄4||1/4cup vegetable oil|
|2||2 eggs, room temperature|
|1||1Tbsp. minced lemon zest|
|2||2Tbsp. all-purpose flour|
|2||2Tbsp. granulated sugar|
|1 3⁄4||1 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, 1⁄3 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 1⁄2 cup batter. (Stagger muffins so tops don’t bake together.)
Gently press streusel onto tops of unbaked muffins, leaving a 1⁄4- to 1⁄2-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.
Per muffin : 528 cal; 19g total fat (7g sat); 94mg chol; 511mg sodium; 87g carb; 2g fiber; 9g protein