Makes: 12 servings
Time: 30 Minutes
This Rhubarb muffin topped with Streusel is the perfect with any meal of the day!
2 cups flour
1/2 cup sugar
¼ cup Crosby’s Fancy Molasses
2-1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
Zest of one orange
1 cup sour cream or yogurt
½ cup butter, melted and cooled slightly
2 large eggs
1 tsp. pure vanilla extract
2 tsp. orange flower water (optional)
1-1/2 cups diced rhubarb
2 Tbsp. flour
2 Tbsp. sugar
1 Tbsp. soft butter
Preheat oven to 375F. Line a 12-cup muffin tin with paper cups.
In a large bowl, combine the flour, sugar, baking powder, cinnamon, baking soda and salt and whisk to blend.
In a medium bowl, whisk together the sour cream, melted butter, molasses, eggs, vanilla and orange flower water until smooth. Gently stir the sour cream mixture into the dry ingredients until the batter just comes together; do not overmix. Gently stir in the diced rhubarb. The batter will be thick.
Divide the batter among the muffin cups. The batter should mound a bit higher than the tops of the cups.
Make the topping: In a small bowl, combine the flour, sugar and butter and rub together with your fingers. Sprinkle over each muffin.
Bake the muffins until they’re golden brown and spring back when gently pressed about 18minutes. Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes. Carefully lift the muffins out of the pan and let them cool. Especially great served warm.
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The Kitchen Triangle: Two’s company but three’s a crowd if you don’t plan the sink, fridge and cooktop with less than six feet between them.
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