Streusel-Topped Rhubarb Muffins

Bake up a batch of these delicious rhubarb muffins for a treat

Springtime always makes me think about rhubarb.  Rhubarb is tart, delicious and found in many backyards – it’s also a great source of fiber and Vitamin K. With Mother’s Day around the corner, pheraps a mom in your life would enjoy these streusel-topped rhubarb muffins. This is an old family recipe for a sweet morning treat.  Tart rhubarb and the sweet crumb topping provide an amazing flavor combination! The sugar pools in little dimples that look like craters on the moon, so some people call these lunar muffins.

1.5 cups whole wheat flour

1 cup all purpose flour

1 tsp baking soda

1/2 tsp salt

1 1/4 cups brown sugar

1/2 cup vegetable oil

1 egg

1 cup buttermilk

1 tsp vanilla

3 cups chopped rhubarb

Topping

1 tsp unsalted butter

3 tbsp brown sugar

1/4 tsp cinnamon

How to make rhubarb muffins

• Preheat over to 350F
• Combine both flours, baking soda and salt in a large bowl
• In a separate bowl, combine sugar and oil
• Whisk in egg, buttermilk and vanilla
• Toss rhubarb with dry ingredients
• Add wet ingredients and mix just to combine
• Spoon into prepared muffin tins
• In a small bowl, mix cold butter, 3 tbsp brown sugar and cinnamon with a fork until it resembles coarse crumbles
• Sprinke muffins with topping
• Bake at 350F for 20 minutes

Nutritional Information

332.9 Calories
56 Carbohydrates
5 g Protein
10.3 g Fat.
2.9 g Fibre

We hope you enjoy this recipe for streusel-topped rhubarb muffins! Looking for other muffin recipes? Give these a try:

• Bran Berry Muffins
• Big Batch Coconut Banana Muffins
• Heartland Raspberry Yogurt Muffins (from Julie van Rosendaal)

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