Description
Moist and flavorful quick rhubarb muffins with a sweet cinnamon streusel topping, perfect for breakfast or a snack.
Ingredients
- 2.5 cups all-purpose flour
- 1 cup buttermilk
- 1 large egg
- 1 tsp vanilla extract
- 1.25 cups packed brown sugar
- 1.5 cups chopped rhubarb
- 0.5 tsp salt
- 1 tsp baking powder
- 0.5 cup vegetable oil
- 1 tsp baking soda
- 0.5 cup chopped walnuts (optional)
- 0.33 cup granulated sugar
- 1 tbsp melted butter
- 1 tsp ground cinnamon
Instructions
1. Preheat oven to 350°F (175°C) and grease or line two 12-cup muffin pans.
2. In a medium bowl, mix flour, baking soda, baking powder, and salt.
3. In a large bowl, beat brown sugar, buttermilk, oil, egg, and vanilla until smooth.
4. Add dry ingredients to wet ingredients and mix gently until just combined.
5. Fold in chopped rhubarb and walnuts, then divide batter evenly into muffin cups.
6. In a small bowl, mix sugar, melted butter, and cinnamon to make streusel topping.
7. Sprinkle about 1 teaspoon of streusel over each muffin.
8. Bake for about 25 minutes or until tops spring back when lightly pressed.
9. Cool in pans for 10 minutes, then transfer to a wire rack or serve warm.
Notes
Do not overmix the batter to keep muffins tender.
Use fresh rhubarb for best flavor and texture.
Walnuts are optional but add a pleasant crunch.
Store muffins in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 80
- Sugar: 8 g
- Sodium: 120 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 10 mg