Ingredients
Scale
- 2.5 cups all-purpose flour (312 g)
- 1 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1.25 cups packed brown sugar (275 g)
- 1.5 cups chopped rhubarb (150–180 g, 1/2-inch pieces)
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup vegetable oil or neutral oil
- Optional: 1/3 cup granulated sugar (for streusel)
- Optional: 1 tablespoon melted butter (for streusel)
- Optional: 1 teaspoon ground cinnamon (for streusel)
- Optional: 1/2 cup chopped walnuts
Instructions
- Preheat oven to 350°F (175°C) and line or grease two 12-cup muffin tins.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl, mix brown sugar, buttermilk, oil, egg, and vanilla until smooth.
- Add dry ingredients to wet ingredients and stir gently just until combined. Do not overmix.
- Fold in chopped rhubarb and walnuts if using.
- Divide batter evenly among muffin cups, filling almost to the top.
- If using streusel, mix sugar, melted butter, and cinnamon, then sprinkle over muffins.
- Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool briefly in pan, then transfer to a wire rack to cool completely.
Notes
- Do not overmix the batter to keep muffins soft and tender.
- Drain frozen rhubarb well before using to prevent soggy texture.
- Streusel topping adds a crisp, sweet finish.
- Walnuts add texture but can be omitted.
- Store at room temperature for 2 days, refrigerate up to 1 week, or freeze up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 80
- Sugar: 11 g
- Sodium: 95 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 10 mg