#SundaySupper – Rhubarb Muffins with Almond Streusel

Rhubarb is my kryptonite.  Don’t know why; I just have a weakness for it.  I see rhubarb in the market or in a recipe and get all tingly and weak-kneed at the thought of its tart flavor.  More times than Sous Chef cares to remember, he has been forced to silence the Siren Song wailing in my head by trekking to the market à la Lois Lane—or maybe Jimmy Olsen—for a bunch of its petioles.  That is what happened when I came across the recipe for Rhubarb Muffins with Almond Streusel Topping in a Facebook post from Saveur Magazine two weeks ago.  These muffins were worth Sous Chef’s otherwise superfluous trip to the market that day.  They are made with sour cream and brown sugar, and the end result is a light and flavorful taste reminiscent of Rhubarb Custard Pie.  Pair this with ice cream for a great dessert, or serve on their own for a breakfast snack or accompaniment to brunch.  These muffins are quintessential Mother’s Day or Easter fare.

A special thank you this week to Pescetarian Journal for hosting Easter-Passover Feast for #SundaySupper!

Breakfast/Brunch

• Colomba Muffins from Manu’s Menu
• Strawberry Amaretto Coffee Cake from Savvy Eats
• Strawberry Lemon Scones from The Wimpy Vegetarian
• Spinach Bacon Breakfast Cups from Runner’s Tales

Appetizers:

• Smoked Salmon Dip with Greek Yogurt and Capers from Shockingly Delicious
• Colorful Delicious Deviled Easter Eggs from Hot Momma’s Kitchen Chaos
• Butter-Braised Easter Egg Radishes from Culinary Adventures with Camilla
• Egg Salad Deviled Eggs from Noshing With The Nolands

Savory and Sweet Breads:

• Healthier Hot Cross Buns from A Kitchen Hoor’s Adventures
• Whole Wheat Croissants from What Smells so Good?
• Hot Cross Pretzels from Jane’s Adventures in Dinner
• Italian Easter Bread from Curious Cuisiniere
• Greek Easter Bread from Hip Foodie Mom
• Garlic and Cheddar Swirled Brioche Rolls from Neighborfood
• Paska Bread from Seduction in the Kitchen

Sides and Salads:

• Aunt Ruthie’s Mashed Potatoes from Melanie Makes
• Vegetarian Cornbread Stuffing from Pescetarian Journal
• Mixed Greens with Hot Bacon Dressing from Cindy’s Recipes and Writings
• Passover Kugel: Veggie-Style from Take A Bite Out of Boca
• Syrnyk–Ukranian Sweet Easter Cheese from Cupcakes & Kale Chips

Main Dishes:

• Pan Seared Lamb Chops from The Foodie Army Wife
• Drunken Leg of Lamb with Rosemary Potatoes from Webicurean
• Roast Leg of Lamb with Parsley Walnut Pesto from The Texan New Yorker
• Italian Easter Torta from La Bella Vita Cucina

Desserts:

• Passover Vegan Lemon Cheesecake from Killer Bunnies, Inc.
• Lemon Meringue Pie from Cookin’ Mimi
• Easter Basket Cupcakes from MealDiva
• Strawberry Crostata with Sweet Almond Glaze from Kudos Kitchen by Renee
• Layered Chocolate Mousse Cake from That Skinny Chick Can Bake
• Chocolate Hazelnut Macarons from The Girl In The Little Red Kitchen
• Rhubarb Meringue Cake {Rhabarberkuchen} from The Not So Cheesy Kitchen
• Lemon Blueberry Basil Cupcakes from Brunch with Joy
• Banana Carrot Cake Bread from Peanut Butter and Peppers
• Individual Cakes with Peanut Butter Whipped Topping from Momma’s Meals
• Gluten Free Easter Cupcakes from Gluten Free Crumbley
• Lemon Coconut Bars from Magnolia Days
• Lemon Icebox “Pie” from girlichef
• Easter Basket Cupcakes from The Ninja Baker
• Carrot Cake Sandwich Cookies from Pies and Plots
• Carrot Bundt Cake with Cream Cheese Swirl from Alida’s Kitchen
• Passover Chocolate Chip Cookie Bars from Food Lust People Love
• Strawberry Filled Crepes from Try Anything Once Culinary
• Rhubarb Almond Streusel Muffins from Confessions of A Culinary Diva

• Best Wines for Easter/Passover Feast from ENOFYLZ Wine Blog

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5.0 from 2 reviews

Rhubarb Muffins with Almond Streusel

 

Print

Prep time

30 mins

Cook time

30 mins

Total time

1 hour

 

Author: Saveur Magazine

Recipe type: Breakfast, Muffins, Quick Breads

Cuisine: American

Serves: 18

Ingredients

• •For Streusel:
• •1/2 cup flour
• •1/2 cup sugar
• •2 tbsp. packed light brown sugar
• •1/2 teaspoon lemon zest
• •1/2 teaspoon kosher salt
• •1/4 teaspoon almond extract
• •4 tablespoons unsalted butter, cubed
• •1/2 cup chopped almonds
• •For the Muffins:
• •Unsalted butter for greasing
• •3 cups flour, plus more for pan
• •2 teaspoon baking powder
• •1/2 teaspoon kosher salt
• •1/4 teaspoon baking soda
• •1 cup sour cream
• •1 cup sugar
• •1/2 cup packed light brown sugar
• •1/2 cup canola oil
• •2 eggs lightly beaten
• •1 vanilla bean, seeds scraped and reserved
• •12 ounces rhubarb (approximately 2 medium stalks) cut into ¼" pieces

Instructions

1. For the Streusel: Whisk together flour, both sugars, zest, salt, and extract in a small bowl. Add butter and using your fingers, rub into almond mixture until smooth and large clumps form. Stir in almonds and transfer to refrigerator; chill until ready to use.
2. Preheat oven to 350 degrees.
3. For the Muffins: Grease and flour muffin pans; set aside. Whisk together 2¾ cups flour, baking powder, salt, and baking soda in a large bowl; set aside. In another bowl, whisk together sour cream, both sugars, oil, eggs, and vanilla seeds; pour mixture over dry ingredients and whisk until just combined. In a small bowl, toss remaining flour with rhubarb until evenly coated, and then stir into batter. Working in batches, place batter in muffing cups, break streusel up into medium-size clumps and sprinkle evenly over muffins. Bake until golden brown and a toothpick inserted in the middle of each muffin comes out clean, about 30 minutes. Let cool 10 minutes before serving.

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