How To make Rhubarb Crisp Muffins
TOPPING:
1/3 c Brown sugar
1 t Softened butter
1 t Cinnamon
MUFFINS:
1 1/2 c Brown sugar
1/2 c Softened butter
1 Egg
1 t Vanilla
1/2 ts Almond extract
3 c All-purpose flour
1 t Baking powder
1 t Baking soda
1 c Buttermilk
3 c Finely diced rhubarb
To make topping combine brown sugar, butter and cinnamon until crumbly, set aside. To make muffins, cream together brown sugar, butter, egg, vanilla and almond extract until light and fluffy. In separate bowl, stir together flour, baking powder and baking soda. Add to sugar mixture alternately with buttermilk, stirring just until dry ingredients are moistened. Do not overmix. Batter should be lumpy and tends to be thick. Fold in Rhubarb. Divide among 12 large muffin cups (paper-lined), filling until full. Sprinkle each generously with topping mixture. Bake in a 375f oven for 25 to 30 minutes or until a toothpick inserted in the centre comes out clean. Source: The Toronto Star Newspaper.
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► PRODUCTS USED:
Oval Baking Dish:
Good fine almond flour:
Shredded coconut:
Swerve Sweetener:
Glucomannan:
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► CHAPTERS
0:00 Intro
0:50 Prepare the crisp topping
1:33 Add the butter to the food processor
2:07 Transfer to a baking sheet and press down firmly
2:38 Bake the topping
2:51 Choosing rhubarb for baking
3:00 Chop the rhubarb and place in a non-reactive baking dish
3:22 Add the sweetener and thickener
3:55 Bake the filling
4:20 Putting it all together
5:27 Finished rhubarb crisp and taste test
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Rhubarb Muffins
This isn't a typical muffin flavor, but it should be! Rhubarb muffins are super moist, which comes in part from the liquid in the rhubarb. Topped with a cinnamon and walnut crumble, this recipe is sure to feel like the epitome of spring!
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FOR THE BATTER
- 1 egg
- 1 1/4 cup brown sugar
- 1 cup buttermilk
- 1/2 cup (1 stick) browned butter, slightly cooled
- 1 teaspoon vanilla
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups diced rhubarb
- 1/4 cup chopped candied ginger
FOR THE CRUMBLE TOPPING
- 1/3 cup brown sugar
- 1/4 cup flour
- 1 teaspoon cinnamon
- 4 tablespoons cold butter, cut in small pieces
- 1/4 cup chopped walnuts
INSTRUCTIONS
Preheat oven to 350 degrees.
Beat the egg and sugar until combined. Mix in buttermilk, cooled browned butter, and vanilla. Add flour, baking soda, baking powder, and salt. Mix until no streaks remain. Fold in rhubarb and ginger.
Fill greased muffin cups with approximately 1/4 cup batter.
Prepare topping by mixing brown sugar, flour, cinnamon, and butter. Mix until the texture of wet sand. Add walnuts.
Top each muffin with crumble, about 1-2 tablespoons.
Place in oven and bake until the muffins dome and a wooden skewer comes out clean when pierced in the middle, about 16-22 minutes.
Remove from oven and cool in the pan for five minutes. Then remove and cool on a rack.
#rhubarb #baking #muffins #spring #recipe