Easy Rhubarb Muffins Recipe with Streusel Topping

Ingredients

• 2.5 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 0.5 teaspoon salt
• 1.25 cups brown sugar
• 1 cup buttermilk
• 0.5 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1.5 cups diced rhubarb
• 0.5 cup chopped walnuts
• 0.33 cup white sugar
• 1 tablespoon melted butter
• 1 teaspoon ground cinnamon

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Prepare two 12-cup muffin tins by greasing them well or lining them with paper muffin cups.
2. For the rhubarb muffins: In a medium bowl, combine flour, baking soda, baking powder, and salt. In a separate bowl, use an electric mixer to beat together brown sugar, buttermilk, oil, egg, and vanilla until smooth. Gently fold the dry ingredients into the wet ingredients until just combined. Stir in the rhubarb and chopped walnuts. Fill each muffin cup almost to the top with batter.
3. For the streusel topping: In a small bowl, mix together sugar, melted butter, and cinnamon. Sprinkle about 1 teaspoon of streusel over the top of each muffin.
4. Bake in the preheated oven for approximately 25 minutes, or until the tops of the muffins spring back when lightly touched. Allow the muffins to cool in the pans for 10 minutes before serving warm, or transfer them to a wire rack to cool completely.

Nutrition

• Calories: 164 kcal
• Fat Content: 7 g
• Fiber Content: 1 g
• Sugar Content: 13 g
• Sodium Content: 146 mg
• Protein Content: 2 g
• Cholesterol Content: 9 mg
• Carbohydrate Content: 23 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g