Rhubarb Crumb Muffins

Rhubarb is in season, People. Run, do not walk, to your nearest farmer's market. But first, let's quickly discuss this glorious, red stalk. You might be wondering: What is rhubarb, exactly? Or you may be like many people who don't really care what it is and only need to know that it's delicious. Well, if you're in group A, here is your answer! Despite being cooked like a fruit, rhubarb is technically... drumroll please... a vegetable! When shopping for rhubarb, it's practically mandatory to hum the song. You know, The Song. Oh, you don't know the rhubarb shopping song???? Ok, here it is:

Maybe this isn't the norm, but I certainly think of this song as an important part of the experience. When it comes to rhubarb, there is a huge array of ways to cook it - but muffins are my FAV. Let's go!

(Inspired by a recipe from Smitten Kitchen):

Rhubarb Crumb Muffins
*Makes 12 Muffins

Crumb Topping
- 1/2 c Cup4Cup Flour Blend
- 4 tbsp brown sugar
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 3 tbsp unsalted butter, melted

Batter
- 1 large egg
- 1/4 c brown sugar
- 4 tbsp granulated sugar
- 5 tbsp unsalted butter, melted and cooled to lukewarm
- 3/4 c full fat greek yogurt
- 1 tbsp sour cream
- 3/4 c "Coconut Beverage" from Trader Joe's
- 1 c Cup4Cup Wholesome Flour
- 1/2 c Cup4Cup Flour Blend
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 - 1 1/2 cup diced rhubarb

Directions:
Preheat oven to 375°F. Line muffin tins.

Crumb mixture:

In a bowl, combine the dry ingredients. Add the butter and stir until a crumb is formed.

Batter:

In a large bowl, whisk the egg with both sugars. Once combined, whisk in butter followed by the Greek yogurt and the sour cream. In a separate bowl, combine the dry ingredients then incorporate them into the wet ingredients, mixing until just combined. Add the rhubarb and 1/2 of the crumb mixture to the batter and gently fold in. Let the batter sit for 20 minutes.

Scoop the batter into the muffin tins. Sprinkle the leftover crumb mixture on top of the muffins and press it into the batter with your fingers. Bake until tops are golden and a toothpick comes out clean when inserted, about 15-20 minutes. Allow muffins to cool and enjoy!

What is your favorite way to use rhubarb? Leave a comment!