Buttermilk-Rhubarb Muffins with a Sugar Crumble Topping.
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.
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
Combine topping ingredients (sugar, melted butter and cinnamon) and set aside.
Combine dry muffin ingredients: flour, sugar, salt, baking soda and cinnamon in large bowl.
Combine egg, oil, buttermilk and vanilla in separate bowl.
Add wet ingredients to dry and stir gently.
Fold in rhubarb until just mixed.
Fill muffin liners 1/2 to 3/4 full and sprinkle with sugar/butter/cinnamon topping.
Bake 18 minutes at 375ºF
Remove from oven and transfer muffins from tin to cooling rack
Calories: 383kcal | Carbohydrates: 57g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 350mg | Potassium: 155mg | Fiber: 1g | Sugar: 36g | Vitamin A: 135IU | Vitamin C: 1.7mg | Calcium: 76mg | Iron: 1.6mg