3.34 from 3 votes
Muffins made with Rhubarb and homemade buttermilk
Buttermilk-Rhubarb Muffins with a Sugar Crumble Topping.
Prep Time
15 mins
Cook Time
18 mins
Total Time
35 mins

These delicious Buttermilk-Rhubarb Muffins are out of this world.  Dusted with a sugar, cinnamon topping, they're the perfect combination of tart and sweet for breakfast or mid-morning snack.

Course: Breakfast, Snack
Cuisine: American
Keyword: Buttermilk Rhubarb Muffins, easy spring muffins, fresh rhubarb
Servings: 12
Calories: 383 kcal
Author: Jackie Currie
For the crumble topping
  • 1/2 cup white sugar
  • 2 tbsp melted butter or margarine
  • 2 tsp cinnamon
For the Muffins
  • 2.5 cups flour
  • 1.5 cups brown sugar
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 egg lightly beaten
  • 1 cup buttermilk instructions for making your own in post
  • 2/3 cups oil
  • 1 tsp vanilla
  • 2 cups finely chopped rhubarb
  1. Combine topping ingredients (sugar, melted butter and cinnamon) and set aside.

  2. Combine dry muffin ingredients: flour, sugar, salt, baking soda and cinnamon in large bowl. 

  3. Combine egg, oil, buttermilk and vanilla in separate bowl.

  4. Add wet ingredients to dry and stir gently.

  5.  Fold in rhubarb until just mixed.

  6. Fill muffin liners 1/2 to 3/4 full and sprinkle with sugar/butter/cinnamon topping.

  7. Bake 18 minutes at 375ºF

  8. Remove from oven and transfer muffins from tin to cooling rack

Nutrition Facts
Buttermilk-Rhubarb Muffins with a Sugar Crumble Topping.
Amount Per Serving
Calories 383 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Cholesterol 20mg7%
Sodium 350mg15%
Potassium 155mg4%
Carbohydrates 57g19%
Fiber 1g4%
Sugar 36g40%
Protein 4g8%
Vitamin A 135IU3%
Vitamin C 1.7mg2%
Calcium 76mg8%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.