now enjoying...

These are by far the best rhubarb muffins I have made. The lime pairs wonderfully with the rhubarb and the streusel topping is reminiscent of coffee cake.

Rhubarb Cardamom Lime Muffins

rhubarb mixture:

1 1/2 c. diced rhubarb
1/4 c. sugar
1/2 tsp. ground cardamom
1/4 tsp/ ground cloves
finely grated zest of 1 lime

streusel topping:

3/4 c. all-purpose flour
1/2 c. sugar
1/2 br. sugar
1/4 tsp. salt
1/2 c. butter, cut into small pieces

muffin batter:

2 c. all-purpose flour
1/2 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 large egg
8 T. melted butter, cooled a bit
2/3 c. greek yogurt or sour cream
1/3 c. milk

Combine rhubarb mixture and let macerate for 30 min-it will become juicy.

Combine streusel topping in separate bowl and cut in butter.

Whisk dry muffin batter ingredients together in seperate bowl.

In small bowl, whisk egg slightly, then add melted butter, yogurt, milk. Add to dry muffin batter ingredients. Stir until it's beginning to moisten and then add rhubarb mixture. Only mix until it's moistened-it will be quite lumpy. Avoid over-mixing-your muffins will be dry.

Pour into greased or lined muffin cups and spoon streusel topping over each.

Bake at 400 degrees F. for 20 to 25 minutes.

{this recipe is not as long as it looks}
{recipe via Luna Cafe}