Rhubarb streusel muffins from Smitten Kitchen by Deb Perelman

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Notes about this recipe

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    See recipe for variation.

  • anya_sf on May 30, 2025

    I used yogurt instead of sour cream. I agree with others that 6-8 oz rhubarb seemed like more than 1 cup (I weighed but didn't measure) but it was a good amount. Mixed the batter the night before baking using Deb's one-bowl method (well, a 2nd bowl for the streusel) and chilled overnight. Using my muffin scoop, I just got 10 muffins, baked in tulip liners to help contain the streusel. Baking time was 20 min. Really good with just enough sweetness to balance the tart rhubarb. This is one time I would not skip the streusel.

  • MariaSwe on May 25, 2025

    These came out perfect. Just sweet enough for serving as a healthier alternative at coffee time but not too sweet. Made exactly as written with whole wheat flour, except I used yoghurt. Very light and moist. Will definitely make again.

  • pistachiopeas on June 03, 2022

    I used yogurt instead of sour cream. Excellent for after school snack or breakfast. Not too sweet. Kids loved them.

  • stef on June 21, 2018

    Made these with all unbleached all purpose flour. Nice and moist not too sweet

  • leahorowitz on May 13, 2018

    Didn’t have sour cream at home so I used greek yoghurt instead (same amount). The batter was only enough for 11 muffins. My muffins turned out extremely fluffy and light, they were done after 15 minutes. Note to self: reduce the amount of sugar and/or butter a little next time

  • Rutabaga on April 25, 2016

    While the batter did seem dry, I also found that the muffins themselves turned out moist and delicious. The rhubarb adds a great bit of zing without overpowering them. I used a heaping cup of diced rhubarb, and cooked the muffins for a full 25 minutes without overbaking them.

  • amraub on June 01, 2012

    This is a filling breakfast that feels healthy, but still tastes delicious. The mixture seemed a bit dry when I was putting it into the cups but turned out well. I measured the stalks based on weight and think I ended up with more than 1 cup of diced rhubarb, but I certainly wouldn't have wanted to have less.

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