Rhubarb-Ginger Muffins with Rhubarb-Vanilla Bean Streusel
 
Makes 18
Ingredients
  • 2 cups (250 grams) all-purpose flour
  • 1 cup (200 grams) granulated sugar
  • 1 teaspoon (5 grams) baking powder
  • 1 teaspoon (2 grams) ground ginger
  • 1 teaspoon grated fresh nutmeg
  • ½ teaspoon (2.5 grams) baking soda
  • ½ teaspoon (1.5 grams) kosher salt
  • 1½ cups (150 grams) diced rhubarb
  • 3 large eggs (150 grams)
  • 1 cup (240 grams) sour cream
  • ½ cup (120 grams) whole buttermilk
  • ¼ cup (57 grams) unsalted butter, melted and slightly cooled
  • 1 teaspoon (6 grams) vanilla bean paste
  • Zest of 1 lemon
  • Rhubarb-Vanilla Bean Streusel (recipe follows)
Instructions
  1. Preheat oven to 375°F (190°C). Spray 18 muffin cups with baking spray with flour, or line with paper liners.
  2. In a large bowl, whisk together flour, sugar, baking powder, ginger, nutmeg, baking soda, and salt. Stir in rhubarb.
  3. In a medium bowl, whisk together eggs, sour cream, buttermilk, melted butter, vanilla bean paste, and zest. Fold egg mixture into flour mixture, stirring just until combined. Divide batter among prepared muffin cups. Top with Rhubarb-Vanilla Bean Streusel.
  4. Bake until a wooden pick inserted in center comes out clean, 20 to 30 minutes.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/rhubarb-ginger-muffins-rhubarb-vanilla-bean-streusel/