Grandma Bechel's Rhubarb Muffins
You'll love the surprise pockets of tartness from the rhubarb and the crunchy cinnamon streusel baked on top.
Equipment
- 12-cup muffin tin
Ingredients
Muffin Batter
- ½ cup vegetable oil
- 1 egg
- ½ cup buttermilk
- 1 tsp vanilla
- ¾ cup brown sugar
- ½ tsp salt
- 1½ cups flour
- ½ tsp baking soda
- 1 cup chopped rhubarb
- ½ cup chopped nuts, pecans or walnuts
Streusel Topping
- ¼ cup brown sugar
- ½ tsp ground cinnamon
- ¼ cup chopped nuts
Instructions
- Heat oven to 325℉. Spray 12 muffin cups or line muffin tin with cupcake papers.
Streusel Topping
- In a small bowl, stir together ¼ cup brown sugar, ½ teaspoon cinnamon, and ¼ cup chopped nuts. Set aside.
Muffin Batter
- Whisk together the vegetable oil, egg, buttermilk, and vanilla.
- Whisk in ¾ cup brown sugar until completely dissolved.
- Stir in salt, flour, and soda just until mixed in and you can still see some of the flour.
- Gently fold in the rhubarb just until incorporated throughout.
- Add batter to ¾ full per muffin cup. Top with streusel topping mixture before baking. Bake at 325℉ for 25-30 minutes.
- May want to double the recipe. I always do. DO NOT FORGET TO ADD THE TOPPING PRIOR TO BAKING! THEY ARE NOT AS GOOD WITHOUT IT.
Notes
Recipe courtesy of Shannon Thomasser
Nutrition
Calories: 269kcalCarbohydrates: 32gProtein: 4gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 9gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 15mgSodium: 164mgPotassium: 122mgFiber: 1gSugar: 19gVitamin A: 48IUVitamin C: 1mgCalcium: 48mgIron: 1mg
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All text and images © Staci Mergenthal • Random Sweets
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