Ingredients for Crunchy Rhubarb Muffins
- Brown Sugar
- 1/4 cup vegetable oil
- 1 large egg
- 1 cup buttermilk
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 5/8 cup chopped walnuts or pecans
- 2 cups chopped rhubarb
- Cinnamon
- 3/4 cup granulated sugar
- 1/4 cup rolled oats
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How to Make Crunchy Rhubarb Muffins
- Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together 1/2 cup granulated sugar, 1/4 cup vegetable oil, 1 large egg, 1 cup buttermilk, and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in 2 cups chopped rhubarb and 1/2 cup chopped walnuts or pecans.
- Fill muffin cups 2/3 full.
- For the topping: Combine 1/4 cup granulated sugar, 1/4 cup rolled oats, and 2 tablespoons chopped walnuts or pecans. Sprinkle evenly over the muffin batter.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
75g
Fat
9g
Carbs
11g
