Rhubarb Streusel Muffins
photo by donna864
- Ready In:
- 30mins
- Ingredients:
- 14
- Yields:
-
12 med. muffins
- Serves:
- 12
ingredients
- 236.59 ml brown sugar
- 118.29 ml vegetable oil
- 1 egg
- 9.85 ml vanilla
- 591.47 ml flour
- 4.92 ml baking soda
- 4.92 ml baking powder
- 2.46 ml salt
- 236.59 ml buttermilk
- 354.88 ml rhubarb, chopped
- 118.29 ml chopped pecans or 118.29 ml walnuts
- 78.78 ml sugar
- 14.79 ml cinnamon
- 14.79 ml butter
directions
- Mix brown sugar, oil, egg and vanilla.
- Sift together flour, baking soda, baking powder and salt.
- Add to dry ingredients along with buttermilk.
- Add rhubarb and chopped pecans.
- Pour into muffin cups.
- Mix sugar, cinnamon and butter and sprinkle mixture over top of unbaked muffins.
- Bake at 400 degrees for 20 minutes.
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Reviews
-
I used a little extra brown sugar and skipped the streusel topping. I added about a tsp of pumpkin pie spice and this seemed to be a nice touch to the moist muffins. I also let the cut rhubarb sit in a couple of tablespoons of sugar before mixing it in the batter and I think this drew out the juices nicely.