Description
These fabulous muffins have a crunchy sweet sugar topping and are great with no extra added butter or jam.
Ingredients
- 2 ½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ cups brown sugar
- ½ cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 ½ cups diced rhubarb
- ½ cup chopped walnuts
- 1 tablespoon melted butter
- ⅓ cup white sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin pans or line with paper cups.
- Make muffins: Stir together flour
- baking soda
- baking powder
- and salt in a medium bowl. Beat brown sugar
- buttermilk
- oil
- egg
- and vanilla in a separate bowl with an electric mixer until smooth. Pour in dry ingredients and mix by hand just until blended. Stir in rhubarb and walnuts. Spoon batter into the prepared cups
- filling almost to the top.
- Make streusel: Stir together sugar
- melted butter
- and cinnamon in a small bowl; sprinkle about 1 teaspoon streusel on top of each muffin.
- Bake in the preheated oven until muffin tops spring back when lightly pressed
- about 25 minutes. Cool in the pans for at least 10 minutes before removing them.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 50 mins
Servings: 24