RHUBARB STRUDEL MUFFINS

RHUBARB STRUDEL MUFFINS

Position a rack in the center of the oven. Preheat the oven to 375°F. Line a 12-cup muffin pan with paper baking cups.
Prepare the streusel – thoroughly combine with and then cut in: Lastly, stir in:	¼ cup brown sugar 1 tsp cinnamon 1 Tbsp cold butter ¼ to ½ cup finely chopped pecans
Prepare:	1½ cups ¼-inch diced rhubarb
In a batter bowl, combine:	·         2 cups all-purpose flour ·         ¾ cup granulated sugar (or brown sugar) ·         2½  tsp baking powder ·         1 tsp ground cinnamon ·         ½  tsp baking soda ·         ½ tsp salt
Stir the dry ingredients together until well blended; then, stir in the rhubarb.
In a separate bowl, whisk together until smoothly blended:	·           ·         1 cup sour cream ·         ½ cup unsalted butter, melted and cooled slightly ·         2 large eggs ·         1 tsp. pure vanilla extract
Gently fold the sour cream mixture into the dry ingredients with a spatula until the batter just comes together; do not over-mix. The batter will be thick. Spoon the batter into muffin cups. The batter should mound a bit higher than the tops of the cups. Generously spoon the streusel or sprinkle the cinnamon sugar over the batter in the pans. Bake at 400°F until they’re golden brown for 18 to 22 minutes or until a wooden pick inserted in the center comes out clean. Transfer immediately to a rack to cool for 5 to 10 minutes, and serve warm.
FoodNotes: 1.       May substitute cinnamon sugar topping for streusel. Mix together 3 Tbsp granulated sugar and 1 tsp cinnamon. 2.       May substitute 1 cup buttermilk for 1 cup yogurt. 3.       May substitute ½ cup sunflower oil for ½ cup melted butter. 4.       Muffins will keep for one day; reheat in a 350°F oven for 3 to 4 minutes to refresh.