Rhubarb Streusel Muffins
Rhubarb Streusel Muffins are made with a delicious buttermilk batter and topped with a brown sugar and walnut streusel for a moist and light recipe perfect for any breakfast or spring brunch!
Servings: 12
Calories: 384kcal
Ingredients
- 3/4 c. brown sugar
- 1/2 c. vegetable or canola oil
- 1 egg
- 1/2 c. buttermilk
- 1/2 tsp. salt
- 1 tsp. vanilla
- 1 1/2 c. flour
- 1/2 tsp. baking soda
- 1/2 c. chopped walnuts
- 1 1/2 c. finely chopped rhubarb
Streusel
- 1/4 c. brown sugar
- 1/2 tsp. cinnamon
- 1/4 c. chopped walnuts
Instructions
- Preheat your oven to 325° and place liners in your muffin tin.
- Combine the sugar, oil, egg, buttermilk and vanilla in a large bowl and mix well. Sift the flour, salt and soda into the mixture. Fold in the rhubarb and nuts and pour into your lined muffin tin.
- Combine the streusel mixture and sprinkle evenly on the tops of the muffins.
- Bake 30 minutes at 325°.
- *Check whether or not they are done by inserting a toothpick into the center. If it comes out clean they are fully baked, if not add a few additional minutes to the baking time.
Nutrition
Calories: 384kcal | Carbohydrates: 46g | Protein: 6g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 15mg | Sodium: 159mg | Potassium: 227mg | Fiber: 2g | Sugar: 20g | Vitamin A: 65IU | Vitamin C: 2.5mg | Calcium: 76mg | Iron: 2.1mg