Maple Rhubarb Streusel Muffins
Albert Wood
Maple Rhubarb Streusel Muffins
12
20 minutes
15-18 minutes
Breakfast
Ingredients
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3 tablespoons butter melted
¼ cup all-purpose flour
½ cup oatmeal
¼ cup Wood’s Maple Sugar
½ teaspoon cinnamon
½ teaspoon salt
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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
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Make the streusel by melting the butter and stirring in the flour, oatmeal, maple sugar, cinnamon, and salt until crumbly. Set aside.
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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.