Rhubarb Cinnamon Streusel Muffins

from Eggs on Sunday

an Eggs on Sunday original, basic muffin formula heavily adapted from The Joy of Cooking

Using canola oil in these muffins instead of butter helps them stay moist and tender for several days. If you’re planning to eat them all the day you make them, feel free to substitute butter for an even richer taste.

1 cup all-purpose flour
1 cup whole wheat pastry flour (I use Arrowhead Mills brand)
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup ground flaxseeds
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

2 large eggs
1 cup sour cream
1/3 cup sugar
1/3 cup brown sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract

1 1/2 cups rhubarb, chopped into 1/2-inch pieces

2 tablespoons sugar
1 teaspoon cinnamon
1/2 cup walnuts, chopped


Preheat oven to 400 degrees F and line a muffin pan with muffin cups.

In a large bowl, combine the flour through nutmeg; whisk to combine.

In a separate bowl, whisk together the eggs through vanilla.

Pour the wet ingredients into the dry ingredients and gently fold to combine. Fold in the rhubarb, and divide among prepared muffin cups.

In a small bowl, toss the walnuts, cinnamon and sugar together with your fingers or a spoon. Sprinkle over the tops of the muffins.

Bake for about 18-22 minutes, or until a tester inserted into the center of one comes out clean (the dough is fairly moist.) The tops should spring back to the touch when they’re cooked through.

Makes 12.