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rhubarb streusel muffins


rhubarb streusel muffins Recipe

Ingredients:
  • 1/4 cup (31 grams) all-purpose flour
  • 1/4 cup (28 grams) white whole wheat flour
  • 1 tablespoon (13 grams) granulated sugar
  • 3 tablespoons (38 grams) light or dark brown sugar
  • 1/4 teaspoon ground cinnamon
  • Pinch of nutmeg
  • Pinch of salt
  • 3 tablespoons (42 grams) unsalted butter, melted
  • 1 large egg
  • 1/4 cup (50 grams) light or dark brown sugar
  • 3 tablespoons (38 grams) granulated sugar
  • 5 tablespoons (71 grams) unsalted butter, melted and cooled to lukewarm
  • 3/4 cup (177 ml) sour cream
  • 1 cup (approx. 120 grams) white whole wheat flour or whole wheat pastry flour (see Note)
  • 1/2 cup (63 grams) all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup diced rhubarb, in 1/2-inch pieces (from about 6 to 8 ounces of stalks)
Directions:
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