Tate's Bake Shop Rhubarb Crumb Muffinss

By carvalhohm

Ingredients

• 2 cups all-purpose flour, divided
• 1/3 cup dark or light brown sugar, firmly packed
• 1/2 tsp cinnamon
• 13 Tbsp salted butter, divided
• 2 cups fresh rhubarb, cut into 1/4-inch pieces
• 1/4 cup powdered sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 tsp pure vanilla extract
• 1/2 cup milk

Details

Servings 12
Preparation time 20mins
Cooking time 40mins
Adapted from inerikaskitchen.com

Preparation

Step 1

Preheat oven to 375 degrees. Grease 12-cup muffin tin. Make crumb topping: Mix 3/4 cup flour, brown sugar and cinnamon. Mix in 5 Tbsp butter with your fingers or pastry blender until mixture forms small crumbs. Set it aside. (This can be made the night before and stored in zip-top bag; you can even freeze it.)]

Make the batter: Mix rhubarb and powdered sugar in small bowl and set it aside. Mix remaining 1 1/4 cups flour, baking powder and salt in small bowl and set it aside. Beat remaining 1/2 cup butter and granulated sugar together in stand mixer until they are light and fluffy, about 2 minutes. Add eggs and vanilla and beat them until they are fluffy, about 1 minute. Slowly mix in half the flour mixture until it is incorporated, then half of milk. Mix it and scrape down sides of bowl. Repeat. Fold in rhubarb mixture. Divide batter evenly into prepared muffin cups. Distribute crumbs evenly on top of each muffin. Bake muffins for 20 minutes or until cake tester or toothpick inserted into center of one muffin comes out clean.