I love muffins they have that comforting feeling about them .. sitting relaxing opening up the paper around the muffin .. that moist soft texture of the muffin is so delicious serve them with a mug of hot chocolate or latte and you are onto a winner every time
When I came across this recipe for a rhubarb version I was over the moon as this fruit is amazing and with the sponge from the muffin what a great combination
This great muffin recipe has been brought to you by The Gray Boxwood on YouTube, thanks for sharing this recipe with us
FOR THE BATTER
– 1 egg
– 1 1/4 cup brown sugar
– 1 cup buttermilk
– 1/2 cup (1 stick) browned butter, slightly cooled
– 1 teaspoon vanilla
– 2 1/2 cups flour
– 1 teaspoon baking soda
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 2 cups diced rhubarb
– 1/4 cup chopped candied ginger
FOR THE CRUMBLE TOPPING
– 1/3 cup brown sugar
– 1/4 cup flour
– 1 teaspoon cinnamon
– 4 tablespoons cold butter, cut in small pieces
– 1/4 cup chopped walnuts
INSTRUCTIONS
Preheat oven to 350 degrees.
Beat the egg and sugar until combined.
Mix in buttermilk, cooled browned butter and vanilla.
Add flour, baking soda, baking powder and salt. Mix until no streaks remain.
Fold in rhubarb and ginger.
Fill greased muffin cups with approximately 1/4 cup batter.
Prepare topping by mixing brown sugar, flour, cinnamon and butter. Mix until the texture of wet sand. Add walnuts.
Top each muffin with crumble, about 1-2 tablespoons.
Place in oven and bake until the muffins dome and a wooden skewer comes out clean when pierced in the middle, about 16-22 minutes.
Remove from oven and cool in pan for five minutes. Then remove and cool on rack.
