The Better Baker: Rhubarb Streusel Muffins

I made these delicious muffins a while back and have been wanting to get this

posted. It's a recipe from Taste of Home, so you know it's gonna be good!

I always cut back on sugar amount, but these were still very tasty.

The sour cream adds a wonderful moistness and flavor.

I pour off most of the water on the (frozen) rhubarb, but use some of it.

It's always great when you can get fresh rhubarb too.

This is like you own single serving of coffee cake. My daughter enjoyed these with me - things always taste better when you share them, don't you think?

Pour the coffee and enjoy!!!

RHUBARB STREUSEL MUFFINS

1/2 c. butter, softened

3/4 c. packed brown sugar

(original recipe calls for 1 c.)

1/3 c. sugar

(original recipe calls for 1/2 c.)

1 large egg, room temperature

(set it in a bowl of warm water for a few minutes)

2 c. all purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/8 tsp. salt

1 c. sour cream

3 c. chopped fresh or frozen rhubarb, thawed

TOPPING:

1/2 c. chopped pecans, optional

1/4 c. packed brown sugar

1 tsp. ground cinnamon

1 Tb. cold butter, cut into pieces

Preheat oven to 350*. In a large bowl, cream butter and sugars until light and fluffy, about 5 - 6 minutes. Add egg; beat well. Combine flour, baking powder, baking soda and salt in small bowl; add to creamed mixture alternately with sour cream, beating well after each addition.

Fold in rhubarb.

Fill greased or paper-lined muffin cups 3/4 full. (I should have made mine fuller!) Combine topping ingredients until crumbly. Sprinkle over batter.

Bake until a toothpick inserted in the center comes out clean, about 22 - 24 minutes. Cool for 5 minutes before removing to pans to cool on wire racks. Serve warm along with your favorite warm beverage.

(If you want to freeze these; after cooled to room temperature, place in air tight container, or ziploc freezer bag to enjoy later).

Yield: 18 - 20