Rhubarb Streusel Muffins

"These muffins are wonderfully moist. The struesel adds a nice sweetness. I freeze rhubarb in 1 1/2 cup bags while it is in season, so I can make these year round."
 
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photo by donna864 photo by donna864
photo by donna864
Ready In:
30mins
Ingredients:
14
Yields:
12 med. muffins
Serves:
12
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ingredients

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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

  1. Awesome muffins. I made them today with some rhubarb I picked at my in-laws. It was the first time my kids have ever had it, never felt it was worth the price stores and farmer's markets were asking for it.
     
  2. 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.
     
  3. I love this recipe. It was exactly what I had in mind when I was looking. They were very moist and were too sweet. Just right. Thanks Martha!
     
  4. I have to agree that these were verymoist muffins and we all enjoyed them. I added a little more rhubarb than called for because I had already cut it up! Also, I used raw sugar for the streusel topping to give it a bit of a crunch. Thanks for a great recipe. I will definitely be making these again.
     
  5. Delicious muffins!! The struesel adds a great flavour and nice appearance. Wonderful use for frozen rhubarb.
     
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