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Rhubarb Crunch Muffins

Source: 1 Master Mix ~ 51 Muffins Recipe Book

Perfect to make during rhubarb season

Ingredients

  • ½ c. butter, melted
  • 1-1/4 c. diced fresh rhubarb
  • 2 to 3 Tbls. white sugar
  • 1 c. milk
  • 2 eggs

Streusel Crunch Topping

  • 1/3 c. flour
  • 1/3 c. brown sugar
  • ½ t. cinnamon
  • ¼ c. butter, cold and cut into chunks
  • 1/3 c. oatmeal
  • 1/3 c. walnuts or pecan, finely chopped

Instructions

Preheat oven to 375 degrees.

Streusel Crunch Topping: Add flour, brown sugar, cinnamon and cold butter chunks to a mini food processor and pulse until the mixture resembles coarse crumbs. Add in oatmeal and pulse a few times just to mix it. Remove to a bowl and using a fork, stir in the nuts and coarse crumbs have formed. Set aside.

Muffin Batter: In a pan, melt butter and add rhubarb to sauté. Sprinkle sugar over top and cook, stirring until rhubarb just begins to soften. Transfer to a large mixing bowl and allow to cool

Stir in eggs and milk until thoroughly combined.

Add Master Mix and stir until just combined.

Spoon batter (don’t over fill) into greased or paper line muffin cups and top with Streusel Crunch Topping, if desired.

Bake 16-20 minutes or until toothpick inserted in center comes out clean.

NOTE: Makes 18-20