Rhubarb Streusel Muffins

5.0(5)

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.

by Just Call Me Martha·published 2002-10-02

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Quick Breads

Servings

12 med. muffins, 12 serving(s)

Total time

30 min

prep 10 min

Calories / serving

327 kcal

Ingredients (14)

serves

1 cup brown sugarbrown-sugar
1/2 cup vegetable oilvegetable-oil
1 eggegg
2 teaspoons vanillavanilla
2 1/2 cups flourflour
1 teaspoon baking sodabaking-soda
1 teaspoon baking powderbaking-powder
1/2 teaspoon saltsalt
1 cup buttermilkbuttermilk
1 1/2 cups rhubarb, choppedrhubarb
1/2 cup chopped pecans or 1/2 cup walnutswalnut
1/3 cup sugarsugar
1 tablespoon cinnamoncinnamon
1 tablespoon butterbutter

Instructions (7 steps)

01Mix brown sugar, oil, egg and vanilla.
02Sift together flour, baking soda, baking powder and salt.
03Add to dry ingredients along with buttermilk.
04Add rhubarb and chopped pecans.

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Rich recipe — supports nutrition-aware planning.