Ingredients
Scale
- 2 ½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ cups brown sugar
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups diced rhubarb
- ½ cup chopped walnuts
- ⅓ cup white sugar
- 1 tablespoon melted butter
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin pans or line them with paper cups.
- Make the muffin batter. Stir flour, baking soda, baking powder, and salt together in a medium bowl.
- Beat brown sugar, buttermilk, oil, egg, and vanilla in a separate bowl with an electric mixer until smooth.
- Pour the dry ingredients into the wet ingredients and mix by hand just until blended.
- Stir in the diced rhubarb and chopped walnuts.
- Spoon the batter into the prepared muffin cups, filling them almost to the top.
- Make the streusel topping. Stir white sugar, melted butter, and cinnamon together in a small bowl.
- Sprinkle about 1 teaspoon of the streusel topping on top of each muffin.
- Bake in the preheated oven for about 25 minutes, or until the muffin tops spring back when lightly pressed.
- Cool in the pans for 10 minutes before serving warm or transferring to a wire rack to cool completely.
Notes
- Do not overmix the batter to keep the muffins tender.
- Use fresh rhubarb for the best flavor and texture.
- You can substitute plain yogurt for the buttermilk if needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 15g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg