Okay. OKAY. I know what you're going to say. Ashley*, It's not rhubarb season anymore. I am weeks late, yet again, on posting a seasonally-appropriate produce blog post. I know! I KNOW! For shame! I really am quite sorry. A localvore I am not.
I really, honestly believe in locally grown produce and buying what's in season, I promise. And I craft these posts with the best intentions of making them timely. But here's my excuse, and it's a reasonable one: I like to keep myself busy. Oftentimes, there is little time to bake or cook--especially when I'm knees-deep in a performance schedule for my community theater groups. So, instead of going on a million tiny hiatuses or clogging up the works with a bunch of "lookit the food I'm eating but not cooking!" posts where you'll all cringe at how much Shake n' Bake I consume in one week or just how often I end up opting for supermarket sushi in a pinch, I tend to go on baking/cooking binges and make a series of backup posts to keep on hand. This way, when I am too busy to cook, I can still find time to blog! It's a genius method, really, and other busy bloggers should try it if they haven't already.
Somehow, these muffins ended up in my backlog.
And really, truly, they should never have been there. These are delicious, moist little muffins with all the pazazz of their cupcake cousins but a bit more suitable for breakfast. Don't let my sub-par pictures fool you (I was working with weird lighting)--these were fantastic. I gave the leftovers to a friend whose baby adored them, as did her husband. Did I mention I'd never had rhubarb before in my life? These muffins convinced me that I should have jumped on the rhubarb train a long long time ago. I won't forget to stalk up, next year... you see what I did there?
In my defense of timeliness--it's still kind of strawberry season, right? You could totally ignore the rhubarb and make these lovely little struesel muffins with extra berries or any sort of fruit your little heart desires. Really, I promise.
Strawberry Rhubarb Strusel Muffins
(From Taste of Home)
- 1/2 cup butter, softened
- 1 cup packed brown sugar
- 1/2 cup sugar
- 1 egg
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup (8 ounces) sour cream
- 1.5 cups chopped fresh or frozen rhubarb, thawed
- 1.5 cups chopped fresh or frozen strawberries
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon cold butter
Cream butter and sugars until light and fluffy. Beat in egg. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in rhubarb and strawberries.
Fill muffin cups three-fourths full. For topping, combine the brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter. Top with a strawberry slice if you're feeling fancy (I was).
Bake at 350° for 22-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
*Ashley? Who is Ashley? Uhhh... right, Ashley is me. I'm phasing out "Bee" because, honestly, nobody calls me Bee. As I get more into blogging and hoping to attend a conference or two, the thought of introducing myself as a name no one has ever called me in person is weird. The pseudonym was for internet privacy issues due to some cyber bullying I experienced a year ago. Now that that's hopefully done with, I don't mind being Ashley again. So, hey, I'm Ashley. Nice to meet you!