Ingredients for Rhubarb Muffins Ii
- All Purpose Flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup packed light brown sugar (for batter) + ¼ cup packed light brown sugar (for topping)
- 1 cup buttermilk
- Vegetable Oil
- 1 large egg
- 1 teaspoon vanilla extract
- Fresh Rhubarb
- ½ cup chopped nuts (walnuts or pecans recommended) + ¼ cup chopped nuts (for topping)
- ½ teaspoon ground cinnamon
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How to Make Rhubarb Muffins Ii
- Preheat oven to 350°F (175°C).
- Grease the bottoms only of a 12-cup muffin tin or line with paper liners.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- In a separate bowl, whisk together ¾ cup packed light brown sugar, 1 cup buttermilk, ¼ cup vegetable oil, 1 large egg, and 1 teaspoon vanilla extract.
- Add the wet ingredients to the dry ingredients and stir gently until just combined. Do not overmix.
- Gently fold in 2 cups chopped rhubarb and ½ cup chopped nuts (walnuts or pecans recommended).
- To make the crumble topping:
- In a small bowl, combine ¼ cup packed light brown sugar, ½ teaspoon ground cinnamon, and ¼ cup chopped nuts.
- Spoon the batter into the prepared muffin cups, filling each about ¾ full.
- Sprinkle each muffin generously with the crumble topping.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
115 g
Sugar
900g
Fat
95g
Carbs
132g
