Phantom Rhubarb Streusel Muffins



For the Muffins:

1 1/3 cups all-purpose flour

2/3 cup packed brown sugar

1/2 tsp. baking soda

1/4 tsp. salt

1/2 cup plain yogurt or sour cream

1/4 cup canola oil

1 large egg

1 cup chopped rhubarb (or any fresh berries or other fruit)

For the Streusel:

1/4 cup chopped pecans, or any nut you happen to have on hand

3 Tbsp. brown sugar

1 Tbsp. butter, melted

a pinch of cinnamon


Preheat the oven to 375F.

In a large bowl, stir together the flour, brown sugar, baking soda and salt. In a smaller bowl, whisk together the yogurt, oil and egg. Add to the dry ingredients and stir until almost combined; add the rhubarb and stir just until blended.

Divide between 8-10 paper-lined muffin tins. In a small bowl, stir together the pecans, brown sugar, butter and cinnamon and sprinkle a bit over each muffin.

Bake for 18-20 minutes, until golden and springy to the touch. Makes 8-10 muffins.