Rhubarb-ginger muffins with rhubarb-vanilla bean streusel from Bake from Scratch, Volume Two: Artisan Recipes for the Home Baker (page 114) by Brian Hart Hoffman

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Notes about this recipe

  • lorigenes on March 30, 2024

    Fantastic muffins. For the streusel vanilla powder or paste can be substituted for the bean; dice the rhubarb into small pieces. Fill muffin cups 1/2-2/3 full (don't overfill!).

  • Shewi128 on May 09, 2022

    This recipe was pretty good. I liked the tart pieces of rhubarb in the muffin. I skipped the rhubarb pieces in the streusel.

  • Zosia on May 31, 2018

    These had wonderful gingery flavour and were very moist but I would have liked more rhubarb. I used white whole wheat flour, and yogurt in place of sour cream.

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