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I made these muffins this week with rhubarb from the market and declared them the best muffins in the history of muffins. Hope you enjoy! -Heather
** Denotes an ingredient available at the market!
Streusel
1/4 cup all-purpose flour
1/4 cup white whole wheat flour
1 tablespoon granulated sugar
3 tablespoons light or dark brown sugar
1/4 teaspoon ground cinnamon
pinch of nutmeg
pinch of salt
3 tablespoons unsalted butter, melted
Muffin
1 large egg**
1/4 cup light or dark brown sugar
3 tablespoons granulated sugar
5 tablespoons 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 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup diced rhubarb, in 1/2-in pieces**
Preheat oven to 375 F. 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: Whisk egg in the bottom of a large bowl with both sugars. Whisk in butter, then sour cream. In a separate bowl, mix together flours, baking powder and baking soda and stir them into the sour cream mixtue, mixing until just combined and still a bit lumpy. Fold in rhubarb and 1/3 of the streusel mixture.
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. Bake for 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. | 
vegetable & herb plant starts ~ radishes ~ knife sharpening ~ gourmet brownies ~ apple cider ~ fresh chicken ~ Siberian Night Beer Cheese ~ dahlia roots ~ grass fed beef ~ unseasoned ground pork ~ apples ~ Wine Cheese ~ watercress ~ beets ~ ready-to-eat salads ~ spinach ~ breakfast burritos ~ honey ~ gladiola bulbs~ turnips ~ quinoa tabbouleh ~ arugula ~ pierogies ~ lily plants ~ jam ~ cornish game hens ~ spinach ~ fresh eggs ~ stained glass ~ over 20 varieties of croissants ~ smoked ham lunchmeat ~ asparagus 
~ rhubarb ~ hot coffee and beans ~ hanging flower baskets ~ Orange A Peel ~ vegan waffles made with local spelt & oats ~ brewed & loose tea ~ carrots ~ bison ~ flower bouquets ~ fresh baked bread ~ and much more!