Description
Delicious Rhubarb Streusel Muffins with a moist texture and a crunchy, sweet streusel topping. Perfect for breakfast, brunch, or snacks, these muffins combine the tangy flavor of rhubarb with the nuttiness of walnuts and a hint of cinnamon.
Ingredients
Units
Scale
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 the oven: Preheat your oven to 325°F and line your muffin tin with paper liners.
- Mix wet ingredients: In a large mixing bowl, combine the brown sugar, oil, egg, buttermilk, and vanilla extract. Mix until well combined for a smooth consistency.
- Mix dry ingredients: Add the flour, salt, and baking soda to a sifter. Sift the mixture over the wet ingredients and mix just until the batter is evenly combined.
- Add rhubarb and nuts: Gently fold the finely chopped rhubarb and walnuts into the batter until evenly incorporated. Avoid overmixing.
- Fill muffin tins: Scoop the batter evenly into 12 muffin liners in your prepared tin.
- Prepare the streusel topping: In a small bowl, combine the brown sugar, cinnamon, and chopped walnuts for the streusel. Sprinkle about 1 tablespoon of the mixture over the top of each muffin.
- Bake: Place the muffin tin in the preheated oven and bake for 30 minutes at 325°F. Insert a toothpick into the center of a muffin to check for doneness. If it comes out clean, the muffins are fully baked; otherwise, bake for a few additional minutes.
Notes
- Make sure not to overmix the batter to keep the muffins light and fluffy.
- If you don’t have buttermilk, you can substitute it by mixing 1/2 cup of milk with 1/2 tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes before using.
- Ensure the rhubarb is finely chopped to distribute the tangy flavor evenly throughout the muffins.
- Store these muffins in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 15g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 15mg
