Rhubarb Streusel Muffins
Rhubarb Streusel Muffins are made with a delicious brown sugar buttermilk batter and topped with a cinnamon and walnut streusel for a moist recipe perfect for any breakfast or spring brunch!
Servings: 12
Calories: 384kcal
Equipment
Ingredients
Muffins
- 3/4 cup brown sugar
- 1/2 cup vegetable or canola oil
- 1 egg
- 1/2 cup buttermilk
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 1/2 cup flour
- 1/2 teaspoon baking soda
- 1/2 cup chopped walnuts
- 1 1/2 cups finely chopped rhubarb
Streusel
- 1/4 cups brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup chopped walnuts
Instructions
- Preheat your oven to 325°F and place liners in your muffin tin.
- In a large mixing bowl, combine the brown sugar, oil, egg, buttermilk and vanilla extract and mix well.
- Add the flour, salt and baking soda to a sifter and sift over the wet ingredients. Mix just until well combined.
- Fold in the rhubarb and nuts into the batter just until incorporated. Scoop the batter into 12 lined muffin tins.
- Combine the streusel mixture in a small bowl and sprinkle one tablespoon over the tops of each muffins.
- Bake 30 minutes at 325°F.
- *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
Serving: 1grams | Calories: 384kcal | Carbohydrates: 46g | Protein: 6g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 15mg | Sodium: 159mg | Fiber: 2g | Sugar: 20g