1/4 cup all-purpose flour
1/4 cup white whole wheat flour
1 Tbsp granulated sugar
3 Tbsp light or dark brown sugar
1/4 tsp ground cinnamon
Pinch of nutmeg
Pinch of salt
3 Tbsp unsalted butter, melted
Muffin:
1 large egg
1/4 cup light or dark brown sugar
3 Tbsp granulated sugar
5 Tbsp unsalted butter, melted and cooled to lukewarm
3/4 cup sour cream
1 cup white whole wheat flour
1/2 cup all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup diced rhubarb, in 1/2-inch pieces (from about 6 to 8 oz of stalks)
Preheat oven to 375. Butter 12 muffin cups.
Make streusel:
In a small dish, stir together flours, sugars, spices and salt. Stir in butter until crumbly. Set aside.
Make muffins:
1. Whisk egg in the bottom of a large bowl with both sugars. Whisk in butter, then sour cream.
2. In a separate bowl, mix together flours, baking powder, and baking soda. Stir them into the sour cream mixture, mixing just until combined and still a bit lumpy.
3. Fold in rhubarb and 1/3 of the streusel mixture.
4. Divide batter among prepared muffin cups. Sprinkle each muffin with remaining streusel, then use a spoon to gently press the crumbs into the batter so that they adhere.
5. Bake 15 to 20 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean. Rest muffins in pan on cooling rack for two minutes, then remove muffins from tin to cool them completely.
Source: http://smittenkitchen.com/2011/05/rhubarb-streusel-muffins/
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