Lemon Rhubarb Muffins
 
 
Author:
Ingredients
  • 1 cup white whole wheat flour (or more all purpose flour)
  • ¾ cup all purpose flour
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 tsp each: baking soda AND baking powder
  • ½ tsp salt
  • 6 TBS butter, melted
  • Zest of 1 large lemon (a scant TBS)
  • 2 room temperature eggs
  • ½ cup Greek yogurt
  • 1 ½ tsp vanilla
  • 3 TBS milk
  • 3 TBS fresh lemon juice (from the zested lemon)
  • 2 cups diced rhubarb (¼ inch dice)
Crumb topping
  • ⅓ cup flour
  • 2 TBS brown sugar
  • 2 TBS butter, melted
Instructions
  1. Allow your eggs to come to room temperature
  2. Preheat the oven to 425 F.
  3. Whisk together the dry ingredients in a large bowl including: flour, white whole wheat flour (if using), sugar, brown sugar, baking soda, baking powder, and salt.
  4. In another bowl whisk together the melted butter and lemon zest. Add the eggs one at a time, whisking to combine. Add the yogurt, vanilla, milk, and lemon juice, whisking to combine.
  5. Pour the wet ingredients into the dry ingredients and stir until no pockets of flour remain. The batter will be thick, do not overmix.
  6. To make the crumb topping use a fork to mix together the flour, brown sugar and melted butter.
  7. Divide the batter among 12-15 paper lined muffin cups. Spoon the crumb topping evenly over the muffins, gently pressing it down so it sticks.
  8. Bake at 425 for 5 minutes, then reduce the oven temperature to 350 and bake an additional 18 minutes.
  9. Allow to cool completely before storing. Store in an air-tight container in the fridge for up to one week.
Recipe by Alisons Allspice at https://www.alisonsallspice.com/lemon-rhubarb-muffins/