Rhubarb Yogurt Streusel Muffins

Adapted from MyRecipes.com

Yesterday I woke up with muffins on my mind. I had a bunch of rhubarb in my freezer and the thought of some tart rhubarb with a sweet crunchy streusel topping sounded like heaven. Also, it just so happens that there was a team of developers at work who were working this Saturday and I had promised I would bring treats one Saturday, so I rushed to whip up a batch of muffins so I could take some over before my yoga class.

I had just one muffin, set aside one for my yoga teacher, then gave the rest to the guys at work. I didn’t stay to see what they thought of them because I was in a rush to get to yoga class, but I hope they enjoyed them! I am wishing I’d saved a couple more for myself today.

Rhubarb Yogurt Streusel Muffins

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12 muffins 1x

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Ingredients

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For the Streusel topping:

• 2/3 cups pecans, finely chopped
• 1/3 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 3 Tablespoons butter, melted
• 1 Tablespoon white whole wheat flour

For the muffins:

• 1/2 – 2/3 cup sugar (more or less to taste)
• 2 large eggs
• 1 teaspoon vanilla extract
• 2/3 cup plain nonfat Greek yogurt + 1/3 cup lowfat milk (or 1 cup plain nonfat yogurt)
• 4 tablespoons (1/2 stick) unsalted butter, melted and cooled
• 3/4 cup all-purpose flour
• 1 cup white whole wheat flour
• 1/4 cup flaxmeal
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon salt
• 2 cups chopped rhubarb

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Instructions

1. Preheat the oven to 375 F. Spray a 12-cup muffin pan with cooking spray (or use cupcake liners).
2. In a small mixing bowl, combine the pecans, brown sugar, cinnamon, ginger, melted butter and flour. Stir to mix well, then set aside while you make the batter.
3. In a large mixing bowl, mix together the sugar, eggs, vanilla, yogurt & milk, then stir in the melted butter. Add the dry ingredients, spices and salt and stir just until everything is mixed together well. Fold in the rhubarb.
4. Spoon the batter into the muffin cups, filling them all the way to the top, sprinkle a spoonful of the streusel onto the top of each muffin.
5. Bake at 375 for 20 – 25 minutes or until a wooden pick inserted in the center of one of the center muffins comes out clean. Enjoy!

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Scrumptious Sunday, Sweet & Savoury Sunday, Weekend Potluck, Marvelous Monday, Mop it Up Monday, Cast Party Wednesday and Clever Chicks Bloghop.