I will be the first to admit that I am not an avid fan of muffins. I adore cake, but muffins and even coffee cake have never really done it for me. I think that’s because they are often dry tasting. But, as in all things, there are exceptions. And this not-too-sweet muffin just happens to fall into that category. But then, it contains rhubarb. And I love rhubarb. And the muffin is crunchy from the walnuts. And I’m also crazy for crunchy. So there you go. I actually really like these muffins! I’m sure it’s mainly because they are extremely moist, but the beautiful rhubarb flavor sure doesn’t hurt.  

Also built into this whole equation is the fact that Mr. C. really likes muffins. So although I don’t wake up out of a sound sleep dreaming about a perfect muffin for breakfast, I do try to take Mr. Cs fondness for a particular type of food into consideration.  

Anyway, I don’t want to continue wasting your valuable time by blathering on and on about a mere muffin. But I do hope you build some of these muffins while rhubarb is still in season. They are a perfect breakfast treat.

Always remember, when it comes to your family and friends, nothing is too good for them. There is simply no better way to show in how high a regard you hold them, than by serving well prepared food in an attractive manner. Love and peace to all.

Muffin Batter:

½ c. brown sugar, packed

¼ c. (½ stick) unsalted butter, room temperature

2 eggs

1 c. sour cream

½ tsp. vanilla

1½ c. unbleached all-purpose flour

¾ tsp. baking soda

¼ tsp. kosher salt

½ tsp. ground cinnamon

1½ c. chopped fresh rhubarb (about a third-inch dice is perfect)

½ c. chopped walnuts

Cream the brown sugar and butter together. Add the eggs, sour cream, and vanilla. Whisk the flour, baking soda, salt, and cinnamon together and stir into the brown sugar mixture just until moistened. Fold in the rhubarb and nuts.

Using a large ice cream scoop (2-inch diameter is perfect), drop dough into paper muffin cup liners or greased muffin tins. Your choice. Top with streusel per instructions below. 

Bake in a pre-heated 375 degree oven for 25-28 minutes. (The internal temperature should reach at least 210 degrees.) Remove from oven and cool on a wire rack. The muffins will stay perfectly happy on your kitchen counter for several days. Before serving, I stick them in my microwave for 20 seconds on high.

Streusel:

1 T. melted unsalted butter

¼ c. brown sugar, packed

½ tsp. ground cinnamon

¼ c. unbleached all-purpose flour

¼ c. finely chopped walnuts

Blend the butter, brown sugar, and cinnamon. Add the flour and nuts; mix until crumbly. Place the mixture on top of muffins and bake as instructed above.