Spring

Rhubarb Lavender Streusel Muffins

by:
May 25, 2012
4
3 Ratings
Rhubarb Lavender Streusel Muffins
Photo by James Ransom
  • Makes 12
Author Notes

I have made several iterations of muffins containing rhubarb and rhubarb-other fruit combos, and wanted to stretch the flavor profile a bit. I typically use warm spices like cinnamon and cardamom, but I wanted to play around with lavender. These muffins are just sweet enough, with a deliciously firm outside and tender inside. The lavender adds just a hint of intrigue. Hope you enjoy! —xuedanw

Test Kitchen Notes

WHO: Xuedanw is a user who loves baking with cinnamon and cardamom.
WHAT: A muffin that's made for spring.
HOW: Pulse together the lavender and sugar; make your muffin batter; fold in rhubarb; top with streusel. Bake.
WHY WE LOVE IT: With the pink rhubarb and the purple lavender -- along with the tangy, floral flavors they carry, repsectively -- these muffins are a true celebration of the season. We love how the exterior is firm, almost crunchy -- and how it gives way to such a tender crumb. Slather them in butter, or just eat them plain. —The Editors

What You'll Need
Ingredients
  • Streusel:
  • 1/4 cup all purpose flour
  • 2 tablespoons brown sugar
  • 1 teaspoon lemon zest
  • pinch of salt
  • 1 1/2 tablespoons unsalted butter, melted
  • Muffins:
  • 1/2 cup granulated sugar
  • 5 teaspoons dried lavender
  • 1 cup all-purpose flour
  • 3/4 cup white whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 ounces plain Greek yogurt
  • 2 teaspoons lemon zest
  • 1 egg
  • 1 teaspoon vanilla extract
  • 6 tablespoons unsalted butter, melted
  • 1-1 1/2 cups diced rhubarb
Directions
  1. In a small bowl, stir together flour, sugar, zest, and salt. Stir in butter until crumbly. Set aside.
  2. Preheat oven to 400° F.
  3. Place sugar and lavender in food processor; pulse 30 to 60 seconds (pulse longer for a more intense lavender flavor). Sift through strainer into medium bowl to remove any large pieces of lavender.
  4. Add flour, baking powder, baking soda and salt until well-combined.
  5. In a small, whisk together melted and slightly cooled butter, yogurt, zest, egg and vanilla. Make well in center of dry mixture; pour in wet mixture. Stir until just combined. Fold in diced rhubarb. Divide evenly between muffin cups and sprinkle with streusel.
  6. Bake 20 to 25 minutes until golden brown or toothpick inserted in the center comes out clean.
Tags:

See what other Food52ers are saying.

  • Paige Inglis
    Paige Inglis
  • Esra
    Esra
  • Mallory
    Mallory
  • cynthia k dobens
    cynthia k dobens

Popular on Food52

12 Reviews

cynthia K.
cynthia K. May 27, 2024
I wish just once I would read reviews before baking. I am taking these muffins to an outing and hoping they will do my rhubarb justice. Will review after the votes are in. They smelled delicious while they were baking.
 
Paige I.
Paige I. June 9, 2020
I 100% agree that the texture of this was very dry. I added 1 egg + some milk. Also, added oats and coconut to the streusel. I yielded 10 muffins because I made them big and bakery style.
 
martikor
martikor May 25, 2020
I made these muffins, but batter was dry with recipe as is. I added another egg, and they came out delicious.
 
Esra
Esra May 30, 2018
I made these and felt the batter was very very dry. I added a bunch of milk toward the end to salvage the batter, but was wondering if anyone else has encountered this issue?
 
Mallory
Mallory July 10, 2016
Made these muffins today (after having the recipe saved forever!) and they were lovely. I ground the lavender with the sugar in a spice/coffee grinder and it was perfect. The lavender seemed strong before the mix went into the over but after baking it was very subtle. I enjoyed these a lot!!
 
rachel
rachel November 25, 2015
I made a few changes and really loved them. I only used 1/4 cup whole wheat flour and the rest regular AP flour because I had just made whole wheat muffins and the whole wheat taste was very prevalent and not very appealing to me. I also used frozen raspberries because rhubarb isn't in season. Worked perfectly. They are delicious!
 
Anna
Anna June 30, 2015
Is it possible to use coconut sugar in this recipe? I'm really curious to make these!
 
Claudia
Claudia July 12, 2014
when you say dried lavender could I use the culinary lavender?
 
Juliebell
Juliebell May 28, 2014
I've bought dried lavender for cooking/baking at Dean & Deluca or you might check ordering from Penzeys.
 
susan C.
susan C. May 28, 2014
You can purchase culinary lavender in the gift shop at Filoli in Woodside, CA. Don't know where you live--if that's doable or not.
 
Katie
Katie May 28, 2014
Where does one find dried lavender? I've seen it in several Food52 recipes I would love to try, but haven't seen dried lavender anywhere
 
xuedanw
xuedanw May 28, 2014
Hi Katie, you can find dried culinary lavender at health food stores, co-ops and spice shops. Depending on where you live, World Market also sells it in their spice section. I have not seen it in any Whole Foods locations that I've been in, however. Good luck!