Rhubarb Muffins

What better way to start the day than with a homemade muffin - especially these rhubarb ones!  Adapted from the Clinton St. Baking Company Cookbook, the sweet, sugary crumble mixed with the tangy rhubarb is the perfect balance.  These are great right out of the oven, but I actually liked them better the next day.

Ingredients for Rhubarb Muffins, makes about 9:

-1 cup rhubarb, chopped into 3/4 inch pieces
-1/2 stick (4 tablespoons) unsalted butter, room temperature
-1/2 cup granulated sugar
-1 large egg
-1 teaspoon vanilla
-1/2 cup all-purpose flour
-1/2 teaspoon baking powder
-1/4 teaspoon baking soda
-1/2 cup Greek yogurt (plain yogurt could work too)
-9 tablespoons of crumble mix (recipe to follow)

Ingredients for Crumble Mix from the Clinton St. Baking Company Cookbook, makes enough for a few batches of muffins:

-1/2 cup all-purpose flour
-1/2 cup granulated sugar
-1/4 teaspoon cinnamon
-1/2 stick (4 tablespoons unsalted butter), cut into small cubes

To make the crumble mix, combine all ingredients and use fingers to combine until it turns into a sandy-like texture.  Refrigerate until ready to use.  It can be stored in an air-tight container, up to a month in the refrigerator.

To make the muffins, preheat the oven to 350 degrees F.  Line muffin tin with muffin liners, or grease well.

With an electric mixer, mix butter and sugar until light and fluffy.  Add the egg and vanilla and mix until combined.  Add 1/4 cup of Greek yogurt to mixing bowl and mix until combined.  In a separate bowl, mix flour, baking powder, and baking soda.  Add half of the dry mixture to the mixing bowl, and mix to combine.  Add the remaining 1/4 cup of Greek yogurt and mix, and add the remainder of the dry ingredients and mix until combined.  Set aside 9 pieces of rhubarb, and fold in the remaining rhubarb to the muffin batter until evenly dispersed.

Scoop muffin mixture into tins, leaving room for the crumble at the top.  Add 1 tablespoon per muffin tin of crumble on top.  Add the reserved rhubarb pieces on top of each tin.

Bake on center rack for 25-30 minutes or until toothpick comes out clean from the center of the muffin.  Let cool for 10 minutes before pulling out of the muffin tins.  Loosely cover the muffin tin with foil once completely cooled to store muffins.  If you place in an air-tight container, you will lose the crunchiness of the crumble.

Click here for Lisa's Aunt Peggy's Rhubarb Bread.  So good!