Monday, July 27, 2020

Sour Cream Rhubarb Muffins with Pecan Streusel #MuffinMonday

Tender, delicious muffins filled with rhubarb and topped with a pecan streusel.


It's time for Muffin Monday.........

A group of bloggers led by Stacy of Food Lust People Love meet up on the last Monday of each month to share muffin recipes.  Here is what we are sharing today.

    Muffin Monday

    #MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

    I don't know about you but I live in the Midwest and I am still trying to get rid of the tons of rhubarb in my garden.  I figured muffins was a great way to use up 3 or 4 stalks.


    So I gathered some ingredients that I had in my cupboards and refrigerator and went out to the garden to cut some rhubarb.  Then I remembered I had some pecan in my freezer and decided to add a streudel because.....streudel.


    I took half of these with us as we headed up north over the weekend and left the other half for the young lady that was dog sitting.  They were all gobbled up by the time we came home.


    But that's okay because I have a lot more rhubarb to be harvested.  What is your favorite rhubarb recipe?



    Muffins, Rhubarb, Sour Cream, Pecans, Streusel
    Breakfasts, Breads, Snacks
    American
    Yield: 18 muffins
    Author: Wendy Klik
    Print
    Sour Cream Rhubarb Muffins with Pecan Streusel

    Sour Cream Rhubarb Muffins with Pecan Streusel

    Tender, delicious muffins filled with rhubarb and topped with a pecan streusel.
    Prep time: 10 MCook time: 25 MTotal time: 35 M

    Ingredients:

    • 1 stick butter, room temperature
    • 1 c. packed brown sugar
    • 1/2 c. sugar
    • 1 egg
    • 1 c. all purpose flour
    • 1 c. white whole wheat flour
    • 1 t. baking powder
    • 1/2 t. baking soda
    • pinch of salt
    • 1/2 c. sour cream
    • 1/2 c. light cream
    • 2 c. chopped rhubarb (about 4 stalks)
    • 1/2  c. pecan pieces
    • 1/4 c. brown sugar
    • 1 t. cinnamon
    • 1 T. cold butter

    Instructions:

    1. In large bowl of stand mixer, fitted with the paddle attachment, cream together the stick of butter with both sugars until light and creamy.  Beat in the egg and then add the sour cream and light cream. 
    2. Raise the paddle attachment.   Sift the flours, baking powder, baking soda and salt over the wet ingredients.  Lower the paddle attachment and stir on low speed until just combined.  Stir in the chopped rhubarb. 
    3. Divide the batter between 18 muffin cups that have been treated with baking spray, about 3/4 full.
    4. Place the pecans, brown sugar, cinnamon and butter into the bowl of a food processor and pulse until crumbly.  Sprinkle over the batter in the muffin tins.
    5. Bake in a preheated 350* oven for 20-25 minutes, until a skewer inserted removes cleanly.  Let cool in pans for 5-10 minutes before removing to a rack to cool completely.

    Notes:

    Adapted from a recipe found at Taste of Home

    Calories

    218.43

    Fat (grams)

    10.75

    Sat. Fat (grams)

    5.21

    Carbs (grams)

    29.40

    Fiber (grams)

    1.50

    Net carbs

    27.90

    Sugar (grams)

    18.24

    Protein (grams)

    2.75

    Sodium (milligrams)

    129.71

    Cholesterol (grams)

    32.92
    Created using The Recipes Generator

12 comments:

  1. I may have to sneak a stalk off my rhubarb and make these, they sound so good!

    ReplyDelete
  2. I am soooooo jealous of your rhubarb! We love it but it is super expensive in my local grocery stores. I've had to resort to buying bags in the frozen section to make my husband's favorite apple and rhubarb pie. I'm thinking frozen rhubarb could work in your muffins. Thoughts?

    ReplyDelete
    Replies
    1. Absolutely, come the end of the season I will be harvesting the rest and freezing it for use year round. It can be used just as you use fresh.

      Delete
  3. I want to grow rhubarb so I have backyard access for muffins like these! They sound just wonderful!

    ReplyDelete
    Replies
    1. They are Rebekah. My problem is that the rhubarb grows bigger and bigger each year and it's hard to use it all.

      Delete
  4. Like Stacy, I'm jealous too! Rhubarb is so hard to find around here and the season is pretty short. Plus, it's not even always in the frozen section. I wish it was more of a "thing" out here! Your muffins sound amazing.

    ReplyDelete
  5. Sour cream rhubarb muffins looks delicious, I couldn't find rhubarb this year. Glad you got it.

    ReplyDelete
    Replies
    1. I've got more than I know what to do with. Wish I could send you some Swathi.

      Delete
  6. I have tried to grow rhubarb here. I think it's too hot. Love the topping.

    ReplyDelete
    Replies
    1. Thanks Debra, I think it is definitely a midwest vegetable.

      Delete

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