Recipe and photo from Christine Chitnis at Eat Boutique; recipe adapted for Intervale Food Hub members
For the Crumb Topping
- 1/4 cup all-purpose flour
- 1/4 cup white whole wheat flour
- 2 tablespoons maple syrup
- 2 tablespoons light or dark brown sugar or coconut sugar
- 1/4 teaspoon ground cinnamon
- Pinch of nutmeg
- Pinch of salt
- 3 tablespoons unsalted butter, melted
For the Rhubarb Maple Muffins
- 1 large egg
- 1/4 cup light or dark brown sugar
- 3 tablespoons maple syrup
- 5 tablespoons unsalted butter, melted and cooled to lukewarm
- 3/4 cup plain yogurt (or you can use sour cream)
- 1 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup diced rhubarb, in 1/2-inch pieces (from about 6 to 8 ounces of stalks)
Making the Crumb Topping
- In a small bowl, combine flours, sugar, maple syrup, spices and salt. Stir in butter until crumbly. Set aside. (*see note for add-in options)
Making the Rhubarb Maple Muffins
- Preheat oven to 375 °F. Butter 12 muffin cups, or use paper liners.
- Combine eggs, sugar and maple syrup in a large bowl and whisk. Add in the butter, then yogurt. Set aside.
- In a separate bowl, mix together flours, baking powder and baking soda.
- Stir your dry ingredients into the wet ingredients, mixing until just combined (your batter will be lumpy- this is okay!).
- Fold in rhubarb and about 1/3 of the crumble mixture (if you choose to add strawberries, fold them in as well. See options below).
- Divide batter among prepared muffin cups, and top each with crumble, pressing the crumble gently into the batter so that is stays put.
- Bake for 15 to 20 minutes, or until the tops are golden, and a toothpick inserted into the center of the muffin comes out clean. Allow the muffins to cool for a few minutes in the pan before moving them to a cooling rack.