The cookies looked wonderful, but no one had warned me about the muffins. Muffins are my weakness. The woman ahead of me in line ordered a sour cream coffee cake muffin. "Is that what I want for breakfast?" I asked her as she turned to leave. "That's the the one," she said with a sure smile. "You won't be sorry." Of course, she was right. It was easily the best muffin I've ever had - light crumb, strong vanilla scent, brown sugar crumble with chopped pecans on top. Okay, it was cake. But who cares? Cake in the shape of a muffin is still breakfast food in my book.
I bought the Tate's Bake Shop Cookbook as my weekend souvenir. A few days later, home again, the rhubarb crumb muffin recipe caught my eye. The first thin stalks of rhubarb had just appeared at my local farmers' market - spring comes early in southern California. I chopped, macerated, creamed, crumbled and baked. The result? Let's just say that if the other recipes in the Tate's Bake Shop Cookbook are anywhere near as good, I am never letting this book out of my sight.
Rhubarb crumb muffins from the Tate's Bake Shop Cookbook
Thanks to Tate's Bake Shop in Southampton, New York, for giving me permission to reprint this recipe.
Ingredients2 cups all-purpose flour, divided1/3 cup dark or light brown sugar, firmly packed1/2 tsp cinnamon13 Tbsp salted butter, divided2 cups fresh rhubarb, cut into 1/4-inch pieces1/4 cup powdered sugar1 tsp baking powder1/2 tsp salt1/2 cup granulated sugar2 large eggs1/2 tsp pure vanilla extract1/2 cup milk
Preheat the oven to 375 degrees. Grease a 12-cup muffin tin.Make the crumb topping: Mix 3/4 cup flour, brown sugar and cinnamon. Mix in 5 Tbsp butter with your fingers or a pastry blender until the mixture forms small crumbs. Set it aside. (This can be made the night before and stored in a zip-top bag; you can even freeze it.)Make the batter: Mix the rhubarb and powdered sugar in a small bowl and set it aside.Mix the remaining 1 1/4 cups flour, baking powder and salt in a small bowl and set it aside.Beat the remaining 1/2 cup butter and granulated sugar together in a stand mixer until they are light and fluffy, about 2 minutes. Add the eggs and vanilla and beat them until they are fluffy, about 1 minute. Slowly mix in half the flour mixture until it is incorporated, then half of the milk. Mix it and scrape down the sides of the bowl. Repeat.Fold in the rhubarb mixture.Divide the batter evenly into the prepared muffin cups. Distribute the crumbs evenly on top of each muffin.Bake the muffins for 20 minutes or until a cake tester or toothpick inserted into the center of one muffin comes out clean.
DetailsPrep time: Cook time: Total time: Yield: 12 muffins