Rhubarb Streusel Muffins

To close out Rhubarb Week, I have a few little rhubarb-related tidbits to share with you.

First, this:

and this:

And I baked some muffins!  I baked them last night, because I'm leaving on an early flight to see my family and go to my cousin's wedding (whoop!), so heads-up, family!  I'm bringing muffins!  :-)

I'm very excited to get out of Chicago (where it was rainy and 45 degrees yesterday!  ick!), and go to Virginia, where today's high temperature is a toasty 90 degrees!  Did anyone else catch that?  THAT IS TWICE AS WARM!  I'm all about it.  I've got an adorable new vintage-inspired bathing suit, a big floppy hat, sunscreen, espadrilles... bring on the summer! 

I hope you have a wonderful Memorial Day weekend!

Whole Wheat Rhubarb Streusel Muffins
adapted from Deb's recipe at smittenkitchen.com

I expected these to be a heartier breakfast muffin, because of the use of whole wheat flour, but they are surprisingly light!  Next time around, I might add in a little something else for heft - oatmeal or ground flaxseed, or walnuts.

Streusel:

1/4 cup unbleached all-purpose flour
1/4 cup whole wheat flour
1 tablespoon granulated sugar
3 tablespoons light or dark brown sugar
1/4 teaspoon ground cinnamon
Pinch of nutmeg
Pinch of salt
3 tablespoons unsalted butter, melted

Muffins:

1 large egg
1/4 cup light or dark brown sugar
3 tablespoons granulated sugar
5 tablespoons unsalted butter, melted and cooled to lukewarm
3/4 cup sour cream
3/4 cup whole wheat flour
3/4 cup unbleached all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup diced rhubarb, in 1/2-inch pieces (from about 6 to 8 ounces of stalks)

Preheat oven to 375°F. Butter 12 muffin cups.

Make streusel: In a small dish, stir together flours, sugars, spices and salt. Stir in butter until crumbly. Set aside.

Make muffins: Whisk egg in the bottom of a large bowl with both sugars. Whisk in butter, then sour cream. In a separate bowl, mix together flours, baking powder and baking soda and stir them into the sour cream mixture, mixing until just combined and still a bit lumpy. Fold in rhubarb and 1/3 (feel free to eyeball this) of the streusel mixture.

Divide batter among prepared muffin cups. Sprinkle each muffin with remaining streusel, then use a spoon to gently press the crumbs into the batter so that they adhere. Bake for 15 to 20 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean. Rest muffins in pan on cooling rack for two minutes, then remove muffins from tin to cool them completely.