June 11, 2022

Maple Rhubarb Streusel Muffins
Rhubarb Streusel Muffins are tender, studded with tangy rhubarb bits and topped with a crunchy brown sugar streusel.
For the Streusel topping
3 tablespoons butter melted
        1/4 cup all purpose flour
      1/2 cup Oatmeal
1/4 cup Wood’s Vermont Maple Sugar
1/2 teaspoon cinnamon
1/2 teaspoon salt
For the Muffins
1  1/3 cups Wood’s Vermont Maple Sugar
2 1/2 cups rhubarb cut in 1/2”  inch pieces.
2 cups all purpose flour
1 cup Woods Vermont Maple Suar 
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/3 cup butter melted
¼ cup Woods Vermont Maple Syrup
2/3 cup sour cream or plain Greek Yogurt
1/3 cup milk (May need more)
2 large eggs room temperature
1 teaspoon vanilla extract
Instructions
   Make the streusel by melting the butter and stirring in the flour, oatmeal, maple sugar, cinnamon and salt until crumbly. Set aside.
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 together.
Using an ice cream scoop, fill 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.