To say that it has been awhile since my last post is an understatement. The last year and a half has been a whirlwind, full of amazing events. Nothing was more amazing than the birth of our son. He brings joy to our lives each and every day. However, being parents is a LOT of work, hence the lack of posts! He has finally started to nap on a semi-regular basis and I am hopeful that this will allow me a little bit of time to work on My Dad Butters His Bacon.
Today I ventured into the kitchen to make Rhubarb Lemon Streusel Muffins as our rhubarb plant is prolific. I can’t grow a good petunia to save my life, but rhubarb, no problem! What secrets do I have? Nada. Nothing. Zilch. Our rhubarb plant lives in our back alley and receives absolutely no attention. The other day when I took the garbage out I could not believe my eyes. It was only the first week of May and the rhubarb plant was already over four feet tall.
My Rhubarb Lemon Streusel Muffins are moist and delicious with just a hint of tart from the rhubarb and the lemon and sweetness from the streusel topping. They are great for breakfast, brunch or after-school snack. They are sure to be a hit!
- ½ cup butter
- 1½ cups sugar
- 2 eggs
- 2 cups milk (or buttermilk)
- zest of one lemon
- 1 teaspoon vanilla
- 3½ cups flour
- 4½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 2 cups finely sliced rhubarb
- ¾ cup flour
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon sea salt
- ¼ cup cold butter
- Preheat the oven to 375 degrees Fahrenheit. Line muffin tins with paper liners or spray with cooking spray.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar at low speed. Add the eggs and cream again. Add the milk, lemon zest and vanilla.
- Stir in the flour, baking powder, baking soda and sea salt.
- Fold in the rhubarb. Do not overmix!
- Using an ice cream scoop or spoon, scoop the batter into the prepared muffin cups, filling them until almost full.
- Prepare the topping, combine all the ingredients in a small bowl and mix with a pastry blender or two forks until crumbly. Spoon evenly over the muffins.
- Bake for 20 to 25 minutes, until golden brown.