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.

• Banana Mocha Chip Muffins from Jolene's Recipe Journal
• Cranberry Orange Pistachio (Vegan) Muffins from Food Lust People Love
• Creamed Corn Muffins from Palatable Pastime
• Lemonade Muffins from Karen's Kitchen Stories
• Scotch Bonnet Cornbread Muffins from Passion Kneaded
• Simple Summery Squash Muffins from Culinary Adventures with Camilla
• Soft Blueberry Muffins from Making Miracles
• Sour Cream Rhubarb Muffins with Pecan Streusel from A Day in the Life on the Farm
• Sweet Potato Mango Muffins from Zesty South Indian Kitchen


#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
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
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