23355 Rhubarb Muffins with Cardamom Streusel 55 mins 15 mins 12 muffins Mon Jun 08 08:18:00 -0700 2009 Fri Aug 07 12:50:42 -0700 2009 Easy American CHOW http://www.chow.com/recipes/23355 Fri, 07 Aug 2009 19:50:42 GMT Delicate muffins studded with rhubarb Delicate muffins studded with rhubarb and topped with a crispy cardamom streusel. Better known for its appearances in crisps and compotes, rhubarb also deserves a place at the breakfast table. Cardamom, vanilla, and sugar tame the sour stalks in these delicate muffins, to give you a sweet start to your day.

What to buy: Plain whole-milk yogurt is fine in these muffins, but we prefer thicker Greek yogurt—such as the Fage brand—which can be found in most grocery stores.

Game plan: These muffins are best warm out of the oven but can be stored covered at room temperature for up to 2 days.

]]> For the streusel:
  1. Whisk flour, sugar, cardamom, and salt in a medium bowl until combined. Add butter and combine with your fingers, rubbing the butter into the flour until mostly incorporated, but some small pieces remain. (Streusel is ready when it holds together in large clumps when squeezed—it will still be fairly dry.) Refrigerate until ready to use.
For the muffins:
  1. Heat oven to 375°F and arrange a rack in the middle. Butter a 12-well muffin tin or line with paper cupcake liners.
  2. Toss rhubarb with 1/4 cup of the sugar in a medium bowl and set aside. Let sit until rhubarb let’s off some juice, about 5 minutes.
  3. Whisk together flour, baking powder, baking soda, salt, and cardamom in a large bowl until evenly combined. Combine remaining 1/2 cup sugar, butter, egg, vanilla and yogurt in a separate medium bowl and whisk until smooth. Add wet ingredients to dry and mix just until combined, about 25 to 30 strokes. Stir in in rhubarb, about another 10 to 15 strokes. (Mixture will be thick.)
  4. Place a rounded 1/4 cup of batter into each well (wells will be full) and evenly sprinkle streusel over the top. Bake until toothpick comes out clean, about 20 to 25 minutes. Remove to a wire rack and let cool 15 minutes in pan. Remove from pan and serve warm or let cool to room temperature.
]]> http://www.chow.com/assets/2009/07/rhubarb_muffin_3_290.jpg Kate Ramos 45 Breakfast/Brunch For the streusel::

]]> 6 tablespoons all-purpose flour

]]> 298 3 tablespoons granulated sugar

]]> 275 1/2 teaspoon cardamom

]]> 301 1/4 teaspoon kosher salt

]]> 2 tablespoons cold unsalted butter, cut into small pieces

]]> For the muffins::

]]> 89 1 1/2 cups small diced rhubarb (about 8 ounces)

]]> 298 3/4 cup granulated sugar

]]> 1 1/3 cup all-purpose flour

]]> 1 1/4 teaspoons baking powder

]]> 1/2 teaspoon baking soda

]]> 301 1/2 teaspoon kosher salt

]]> 275 1/4 teaspoon ground cardamom

]]> 5 tablespoons unsalted butter, melted and cooled

]]> 1 large egg

]]> 292 1 teaspoon vanilla extract

]]> 3/4 cup whole milk plain Greek yogurt

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