Rhubarb Cranberry Streusel Muffins
A slightly tart muffin with rhubarb, dried cranberries and lemon with a sweet streusel topping
Servings: 16 muffins
Ingredients
- 1 ½ C all purpose flour
- ¾ C whole wheat flour or 1 cup all purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 2 ½ C chopped fresh rhubarb if using frozen, ensure it is defrosted
- ½ C dried cranberries "craisins"
- 1 lemon juiced and zested add orange juice if not enough juice from lemon, you need about ¼ cup
- 2 Tbsp white sugar
- ⅓ C unsalted butter
- ⅓ C white sugar
- ½ C lightly packed brown sugar
- ¼ C plain yogurt or sour cream
- 1 large egg
- 2 tsp vanilla
Streusel Topping
- ½ C all purpose flour
- ⅓ C lightly packed brown sugar
- ¼ C melted butter
- ½ tsp cinnamon
- pinch of salt
Instructions
- Remove butter and lemon from fridge to ensure they are room temperature.
- Rinse and chop rhubarb into small pieces. If stalks are thick, slice lengthwise first. Add dried cranberries and 2 T sugar.
- Roll lemon on counter to maximize amount of juice. Squeeze as much juice as possible. Top up with orange juice if necessary to have ¼ cup of juice. Zest lemon skin, being careful not to zest into the white part which is bitter. Add lemon juice and zest to rhubarb mixture and allow to stand for at least 30 minutes.
- Make streusel topping by melting butter, then stirring in the rest of the ingredients. Preheat oven to 350° and ensure rack is set at centre of the oven.
- Sift together both types of flour, baking soda, baking powder and salt.
- Using hand mixer, cream butter. Add brown and white sugar and blend well. Mixture will be crumbly. It may help to press the mixture with the back of a spoon to evenly incorporate the butter. Add yogurt, egg and vanilla and mix on low speed. Add half of flour mixture and stir with spoon. Add half of rhubarb and mix gently. Add other half of each mixture, stirring gently just until combined. Batter will be very stiff.
- Scoop batter into paper lined or greased muffin tins. Sprinkle streusel topping evenly over muffins.
- Bake for 22-25 minutes until a toothpick inserted comes out clean. If desired, set oven to convection bake for last 5 minutes to help brown the muffin tops.
- Cool at least 30 minutes.
Notes
When baking with whole wheat flour, you need extra liquid or less flour. If you aren't using any whole wheat flour, use a total of 2 1/2 cups all purpose flour.