RHUBARB STREUSEL MUFFINS
These muffins are wonderfully moist. The struesel adds a nice sweetness. I freeze rhubarb in 1 1/2 cup bags while it is in season, so I can make these year round.
Provided by Just Call Me Martha
Categories Quick Breads
Time 30m
Yield 12 med. muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- Mix brown sugar, oil, egg and vanilla.
- Sift together flour, baking soda, baking powder and salt.
- Add to dry ingredients along with buttermilk.
- Add rhubarb and chopped pecans.
- Pour into muffin cups.
- Mix sugar, cinnamon and butter and sprinkle mixture over top of unbaked muffins.
- Bake at 400 degrees for 20 minutes.
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Love Austine
[email protected]This recipe is terrible! The muffins were dense and flavorless.
Abdullah All Mahmud
[email protected]I'm not sure what I did wrong, but my muffins turned out really dry.
Bubby Geiger
[email protected]The muffins didn't rise as much as I expected, but they still tasted good.
BD official 01
[email protected]These muffins were a bit too tart for my taste, but my husband loved them.
Jawad Bhutto
[email protected]This recipe is a keeper! I'll definitely be making these muffins again.
Prageeth Perera
[email protected]I'm not a big fan of rhubarb, but I loved these muffins!
Dreyfuss Lennard
[email protected]These muffins were so easy to make and they turned out so light and fluffy.
Drubo Sarker
[email protected]I added a little bit of cinnamon to the streusel topping and it gave the muffins a really nice flavor.
Ann James
[email protected]I used frozen rhubarb for this recipe and it still turned out great!
Mazza Baksmaty
[email protected]These muffins were a hit with my family! The streusel topping was perfectly crispy and the rhubarb filling was tart and delicious.