Maple Rhubarb Streusel Muffins
Albert Wood
Maple Rhubarb Streusel Muffins
12
20 minutes
15-18 minutes
Breakfast
Ingredients
Streusel Topping —
- 3 tablespoons butter melted
- ¼ cup all-purpose flour
- ½ cup oatmeal
- ¼ cup Wood’s Maple Sugar
- ½ teaspoon cinnamon
- ½ teaspoon salt
Muffins —
- 1 ⅓ cups Wood’s Maple Sugar
- 2 ½ cups rhubarb cut in ½ inch pieces
- 2 cups all-purpose our
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ⅓ cup butter melted
- ¼ cup Wood's Maple Syrup
- ⅔ cup sour cream or plain greek yogurt
- ⅓ cup milk (may need more)
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
Directions
Streusel —
- Make the streusel by melting the butter and stirring in the flour, oatmeal, maple sugar, cinnamon, and salt until crumbly. Set aside.
Muffins —
- Preheat oven to 400°F and line a muffin tin with 12 muffin liners or grease the cups.
- Stir together the dry ingredients and add the rhubarb. Set aside.
- Beat together the butter, sour cream, milk, eggs, maple syrup, and vanilla extract. Pour the wet ingredients into the dry ingredients and gently stir them together.
- Using an ice cream scoop, muffin cups ¾ full, then top with the streusel.
- Bake at 400°F for 5 minutes. Then, without opening the oven, turn the heat down to 350°F and bake for 15-18 more minutes.